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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tomato Bisque Recipe

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This recipe for Tomato Bisque is from Nonna's Made from Scratch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sea salt
4 tbsp butter
1 onion chopped
1 carrot chopped
1 stalk celery chopped
3 cloves of garlic -minced
5 cups chicken stock
1 (28 oz can) whole fire-roasted tomatoes with juice or home canned tomatoes
1 tbsp minced fresh parsley
leaves from 2 fresh thyme sprigs
ground pepper to taste

1 1/2 cups cashew cream (Recipe below)

Directions:
Directions:
Cashew Cream:

Soak 2 cups of raw whole cashews in the refrigerator overnight. Place soaked cashews in a Blender or Food Processor, add a 1/2 cup of water to make it creamy and thick (additional water can be added slowly until desired consistency is reached)

Directions:

1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 min. Add the Earth Balance and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery and garlic and cook for 10 min, stirring frequently.

2. Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then add the cashew cream. Continue to simmer (do not boil) for 10 min.

3. Working in small batches, pour the soup into a blender, cover the lid with a towel (hot liquid tends to erupt and expand), blend on high for several minutes until very smooth. OR use an immersion blender and blend right in the pot.
Personal Notes:
Personal Notes:
Opa's favorite soup!

 

 

 

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