Tomato basil bisque

Name: Tomato basil bisque
Ingredients: 1 large can whole tomatoes 28oz leave the juice out. (unless you use the water in place of the broth) (I have also used about 4 cups of fresh tomatoes, steamed and peeled); 1 carrot; 1 celery stalk; 1 medium onion mild; 5 tbsp butter; 5 tbsp flour; 4 cup chicken broth (or 1-2 cups plain water); 3 tsp fresh dill minced; 1 tsp fresh oregano minced; 3 tbsp honey; 3/4 cup heavy cream; 1/3 cup parsley fresh chopped; 1 about 8 fresh basil leaves (more if you like stronger basil flavor); 1 salt and pepper to taste about 1/2 tsp

14 ingredients

12 steps

Ingredients

1 large can whole tomatoes 28oz leave the juice out. (unless you use the water in place of the broth) (I have also used about 4 cups of fresh tomatoes, steamed and peeled)
1 carrot
1 celery stalk
1 medium onion mild
5 tbsp butter
5 tbsp flour
4 cup chicken broth (or 1-2 cups plain water)
3 tsp fresh dill minced
1 tsp fresh oregano minced
3 tbsp honey
3/4 cup heavy cream
1/3 cup parsley fresh chopped
1 about 8 fresh basil leaves (more if you like stronger basil flavor)
1 salt and pepper to taste about 1/2 tsp

Directions

1

InstructionsIn large soup pot, melt butter.
2

Over medium heat, saute onions, carrot, celery.
3

in butter, stirring occasionally, about 10 minutes.
4

Onions should be translucent but not brown.
5

Add flour and stir; it will look a bit pasty.
6

Cook and stir for a minute or two until the paste (called a roux), begins to brown slightly.Add tomatoes, dill, oregano, and stock.
7

Bring to a boil, cover and simmer for 15 minutes.
8

Add honey, cream, basil and parsley and return to a boil.
9

Taste, add salt and pepper to season,
10

Pour soup into a blender to puree.
11

Return to pot, cook low for few minutes, then serve.Garnish with basil leaves
12

(Note, try blending in small batches, to avoid an explosion)