As much as I love tomatoes, I have never been a big fan of tomato soup. However, I saw a photo of a tomato bisque and it just looked too creamy and beautiful not to make. The addition of smoked paprika tones down the “tomato soupy” flavor and adds an interesting kick of its own.
To make 3-4 servings, you will need:
- 2.5 cups of peeled tomatoes, seeds removed
- 4 tbs unsalted butter
- 1/4c chopped scallions or onions
- 2c chicken stock
- 1 tbs all-purpose flour
- 1 tsp salt
- 1/4 tsp finely ground black pepper
- 2 tbs chopped fresh parsley
- 1 tsp chopped fresh basil
- 1 tsp smoked paprika
- 1/2c heavy cream
- 1/2c half and half
First, make sure your tomatoes are peeled and deseeded. Read this post on how to peel and deseed a tomato if needed.
Melt 3 tbs of butter in a medium saucepan over medium heat.
Chop your scallions or onions and add to the pan.
Cook until soft or translucent, 3-5 minutes.
While the onion cooks, give the tomatoes a rough chop. Remember, they are going to be pureed later.
Add the chicken stock and tomatoes to the pan.
In a separate, small saucepan, melt 2 tbs of butter over medium heat. Whisk in the flour to form a roux. Cook for 3 minutes, whisking constantly.
Stir the roux into the tomato mixture. Add the salt and pepper. Bring to a boil, then reduce the heat to low.
Simmer for 15 minutes.
In the meantime, chop the parsley and basil.
Once the 15 minutes are up, stir the herbs into the pan.
Also add in the paprika, cream, and half and half.
Carefully pour the mixture into a blender. Be VERY sure the lid is secure. Cover the lid with a dish towel and put pressure on it with your hand.
Puree until smooth. Strain before serving if you wish.
Serve with crackers or sliced bread. Enjoy!
Yes, that’s a teapot shaped like a tomato. And a salt shaker. And a sugar bowl. I can’t hardly stand the cuteness! I’m lucky to have parents who deal antiques that I can bum interesting finds from now and then! ^_^