Tuesday, March 9, 2010

From Frozen to Fresh: Tomato Bisque


What better way to enjoy a rainy day then with a bowl of hot and savory Tomtato Bisque. The idea occured to me when my next door neighbor brought me some with a small warm loaf of bread. What a sweet thought on a cloudy day. She and I both had the opportunity to freeze a bunch of tomatoes last fall and now, she is putting them to great use by making this wonderful creation. This week was chosen to be Frozen Food Week and we challenge everyone to get something out of your freezer (that you might have been preserving or not) and make something "fresh" (meaning something new).

Terah's Homemade Tomato Bisque
4 Tablespoons Unsalted Butter
2 Onions- thinly sliced
1 carrot
6 cloves of Garlic
1/2 gallon bag frozen, 3-4 lbs of fresh, or two 35 oz cans of Tomatoes
1 large Butternut squash cooked and cut up (optional)
8 large fresh Basil Leaves
Pinch of sugar
Salt and pepper to taste
4 cups of chicken broth
1/2 tsp of Allspice
2 cups of Whipping Cream

Directions:
Melt butter in large soup pot. Add onion, carrot, and garlic. Cook over medium heat. Add tomatoes
Squash (optional), basil, sugar, salt and pepper for 5 minutes. Add stock and Allspice and slowly bring to a boil. Slightly cover and simmer for 50 minutes. Puree mixture in small batches using a blender or food processor. Add pureed soup back into pot and add cream. Test for seasonings. You can make a day ahead and add cream just before serving. Makes 8-10 servings.
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1 comment:

Heileson Family said...

I acutally want to try this. It looks great. Yum.

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