Tomato Bisque

Tomato Bisque

Published on July 6, 2015 | By

Ingredients

  • 1/2 cup onions (chopped)
  • 1/2 cup butter divided
  • 1 1/2 tsp dill weed
  • 1 tsp oregano
  • 1 tsp basil
  • 6 cups tomatoes chopped
  • 1 6oz can tomato paste
  • 4 cups chicken stock
  • 2 tbsp. flour
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 tsp honey
  • 1 1/4 cups heavy cream
  • 2/3 cups half-n-half cream

Instructions

  1. In a large pot, melt 6 tbsp. butter. Saute' onions, garlic, herbs on med low for about 5 minutes or until onions are translucent. Add tomatoes, tomato paste and chicken stock and heat to simmer.
  2. In a small pot make a roux with the flour and remaining 2 tbsp. butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes.
  3. Add honey, cream and half and half. Serve directly or freeze.
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