I started making tomato bisque because it is the only soup that R likes. Ironically, it was the only soup that I didn’t like, until I came across this recipe over at 100 Days of Real Food. I will admit, I have never actually made her recipe to a tee, as R is a vegetarian and her version calls for both bacon and chicken stock. However, my simply modified version was an instant hit in our house and something we almost always have on hand as it freezes and reheats amazingly well. Serve with a hunk of fresh baked bread and you’ve got your perfect recovery meal.
Ride Recovery Tomato Bisque
Serves 6-8. Adapted from 100 Days of Real Food
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, finely chopped
- 5 cloves garlic, minced
- 5 cups vegetable stock
- 1, 28-oz can of fire roasted diced tomatoes, with liquid
- 2 teaspoons dried parsley
- 2 teaspoons dried thyme
- 1 fresh bay leaf
- 1 cup heavy whipping cream
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- Melt the butter in a large soup pot over medium heat. Add the the onions and cook until soft, about 7 minutes or so.
- Add the garlic and cook for 30 seconds, then add the chopped carrots. Cook while stirring until the carrots are soft. About 5-7 minutes.
- Whisk the flour in with a splash of the vegetable stock, making a paste. Whisk in the rest of the broth, making sure not to have any flour clumps.
- Add the herbs and simmer for 30 minutes, stirring occasionally.
- Remove the bay leaf and either puree the soup with a handheld immersion blender OR in a blender (in batches, if needed).
- Transfer soup back to pot (if needed), stir in heavy cream and season to taste with salt and pepper.