Tomato Bisque
- Total Time
- 1 hour
- Rating
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Ingredients
Yield:Four servings
- 3teaspoons extra-virgin olive oil
- 4cloves garlic, peeled and minced
- 2small onions, peeled and diced
- 2teaspoons ground cumin
- 1teaspoon ground coriander
- 2cups chicken broth, homemade or low-sodium canned
- 8medium tomatoes, seeded and cut into large dice
- 41-inch-thick slices stale, crusty bread, torn into pieces
- 1teaspoon grated orange zest
- 1teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
Preparation
- Step 1
Heat 1 teaspoon of the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes. Stir in the cumin and coriander and 1 tablespoon of the chicken broth. Cook until the onions are very soft, about 5 minutes longer. Add the tomatoes and the remaining broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Step 2
Stir in the bread pieces and the orange zest and cook for 5 minutes longer. Working in 2 batches, place the soup in a food processor and process until smooth. Place the soup in a clean saucepan and stir in the salt and pepper. Warm over low heat until hot. Ladle the soup into 4 bowls and swirl ½ teaspoon of olive oil into each one. Serve immediately.
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