Monday, October 8, 2012

Tomato Carrot Bisque Redo

Speaking of the restaurant, we made a mean Tomato Carrot Bisque there. This soup has a huge fan base, people can not get enough of it. And for good reason. It possesses a velvety texture, a smooth mouth-feel and in addition to the eponymous ingredients, the soup also contains cheddar cheese and heavy cream. It was almost like pizza in a bowl, only better.

I decided to make a less guilt inducing cousin to this soup as a way of using up some more of the volunteer grape tomatoes which I'm still harvesting. If you're not lucky enough to have any garden fresh tomatoes, use an equal amount of canned crushed tomatoes. I replaced a lot of the cheese and heavy cream with just a tablespoon of grated Parmesan and a cup of whole milk. If you want to make this vegan, skip those two items altogether. The soup has enough flavor from everything else in it to make up for the lack of dairy.

BTW if you want the full on version of the soup (in addition to other deliciousness, including home made ravioli), hop on over to Roberto's Trattoria.

Tomato Carrot Bisque

2 tablespoons olive oil
1 cup chopped onion
2 cups chopped carrots (about 4 medium)
2 cloves chopped garlic
1 teaspoon herbs de Provence
1 teaspoon oregano
1 tablespoon whole wheat pastry flour (or AP flour)
1 cup vegetable stock
2 cups water
2 cups chopped fresh tomatoes (or crushed canned tomatoes)
1 tablespoon tomato paste
1 cup milk
1 tablespoon grated Parmesan cheese 
sour cream (optional)
chili garlic sauce (optional) 

 Heat oil in a large pot on medium. Add onions, carrots, garlic and herbs; cook for 10-15 minutes or until the onions are translucent. Add the flour and stir to combine. Add vegetable stock, stir to combine and turn the heat on high. Bring to a boil. Lower the heat to medium, add the water, tomatoes and tomato paste; cook for 15-20 minutes or until the carrots are tender. Take off the heat and add cheese and milk. 

Transfer the soup to a blender (or use an immersion blender) and blend until smooth. Pour back into the pot and heat on medium before serving. Serve topped with a spoonful of sour cream and a bit of chili garlic sauce, if you want. Makes four servings.

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