Despite being a huge fan of soups in general, I've always felt indifferent toward cream soups. Mostly because of their quite monotonous, smoothie-like texture with nothing to chew on.
However, there are a few exceptions and this tomato bisque is one of them. I don’t put it through a sieve, only puree in a food processor, so there is some nice graininess left. Also, I like to serve the bisque with a side of hot sandwiches topped with melted cheese and caramelized onions so I have something to dig my teeth into.
Unlike a traditional basil flavored soup, mine, for a change, is infused with cinnamon and fresh dill. So I sort of go Greek rather than Italian.
You will need:
- ¼ lb carrots, chopped or grated (I use a grater of a food processor)
- 1lb onions, coarsely chopped
- 3 28oz cans whole tomatoes in tomato juice (diced or crushed will also work)
- 4-5 garlic cloves, coarsely chopped
- 1 cup (236 ml package) heavy cream
- 1 Tbsp minced fresh dill (plus more for garnishing)
- A generous pinch of cinnamon
- Salt and black pepper, to taste
- 3 Tbsp oil for sautéing (I take mixture of canola and olive)
- Chicken or vegetable stock or water, if and as needed to bring the soup to the desired consistency
- Sugar (optional), if needed (if carrots and onions are not enough to balance out the tartness of tomatoes)
On a medium heat, sauté onions and carrots, stirring often, until they become tender and turn slightly golden. Add garlic and keep cooking for another couple of minutes. Place in a food processor together with several canned tomatoes. Pulse until well pureed. Transfer to a soup pot and proceed pureeing the rest of the tomatoes (use the juice they are in, too).
Once all the tomatoes are in the pot, bring it to a simmer on a moderate heat. Keep the pot covered with a lid (leave it slightly ajar) so the soup doesn't spit all around. Stir in cream. If the soup is too thick to your liking, dilute it with chicken/vegetable stock or water. Season with cinnamon, salt and black pepper. Add fresh dill and remove the pot from the heat.
For sandwiches:
- Baguette, sliced into 0.5 inch slices
- Jalapeno cheddar, grated or sliced
- Optional: caramelized onions, olive tapenade
Toast the bread slices on both sides. Top with caramelized onions, tapenade and cheese and place under a broiler until the cheese has melted.
For caramelized onions, cut a couple of onions in halves and slice each thinly lengthwise. Cook in oil on a moderate heat until soft, reduced in volume and golden brown. Right before removing from the heat, add a splash or two of white wine or better white balsamic vinegar from Trader Joe's. Season with salt and black pepper. Let cool. Store in the fridge.
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