Garden Tomato Bisque

With all the tomatoes spilling off the vines, it’s a good time to make Garden Tomato Bisque from my cookbook, “Soup’s On.”  I mentioned in a previous blog post that I’ve become the neighborhood tomato scavenger. When anyone mentions that they have too many tomatoes in their garden, and asks if I’d like some…I’m there! I made a pot of this soup today, and took some over to a friend who is recovering from a hospital surgery-gone-bad.  It was so good to visit with her, over bowls of soup!

This soup only takes 35-40 minutes to make if you’re using fresh tomatoes. By immersing the tomatoes in boiling water for about 30-40 seconds, and then in ice water, their peels slip off easily.

The recipe also calls for tomato paste. But last week I slow-roasted some of fresh tomatoes and made them into a thick, rich sauce that I used instead of canned paste. Here are directions for my slow-roasting tomato sauce.

You can make this recipe all year long using canned tomatoes. But when you’ve got lots of fresh tomatoes, it’s a great way to use them.

Garden Tomato Bisque

Prep time:  35 minutes if using fresh tomatoes, 20 minutes if using canned tomatoes

Makes about 6 1 1/2-C. servings

1 to 2 Tbsp. olive oil

1 C. diced onions (you may use frozen onions)

1 cup carrots, in chunks (optional)

1 cup sliced celery (optional)

10-12 large peeled and chopped tomatoes (or 3 cans petite diced tomatoes)

1 6-oz. can tomato paste

2 tsp. dried basil (2 Tbsp. fresh, chopped)

1/2 tsp. dried thyme

1 tsp. dried oregano

2 tsp. garlic powder or minced garlic

2 Tbsp. sugar, or to taste

2 C. chicken broth (or 2 C. water plus 2 chicken bouillon cubes)

1 C. cream or half-and-half (fat-free is OK)

Salt and pepper to taste

1. Peel and chop the tomatoes: Fill a pot halfway with water, cover it and place on the stove over high heat, until the water boils rapidly, 3-5 minutes. While waiting, cut a shallow X in the bottom of each tomato.  With tongs, immerse several tomatoes in the water (as many as can be completely immersed). Wait about 30 seconds. While waiting, fill another bowl or pot halfway full with cold water and ice cubes.  Use tongs to remove the tomatoes and set them in the ice water for one or two minutes, while you add more tomatoes to the boiling water. When all tomatoes have sat in the ice bath, tug on their skins at the X, and slip off skins. Remove each core, and rough-chop the tomatoes on a cutting board.

2. Heat oil over low heat in a 4-quart stock pot. When you are ready to cook the onions, turn the heat to high. Cook and stir the onions over high heat until they are softened and beginning to brown, about 5 minutes.

3.  Add all the ingredients except milk or cream, and bring to a gentle boil. Cook 10-15 minutes. Remove from the heat and stir in the cream.

4. Serve the soup chunky-style, or allow the soup to cool a few minutes and then puree in two batches in a stand blender, or use an immersion blender.  Taste and add more salt and pepper if needed.  Garnish with chopped basil or a basil sprig.