Tomato Bisque

What is the most popular meal in your house?  Ours is grilled cheese and tomato soup.  When we have this very humble meal there is cheering heard throughout our brick walls.  I always enjoyed grilled cheese with tomato soup when I was younger, and Campbell's was the brand of choice. 

I think I first made tomato bisque for a Christmas Eve party.  I remember perusing through my Betty Crocker Cookbook looking for recipes and my mom suggested serving soup for a way to round out our meal.  It had to have been at least six Christmas Eve's ago.  Since that night, tomato bisque has been prepared countless times by my grandmother, my sister-in-law, my mother-in-law, and my mom's neighbor (to list a few). 

This recipe is a keeper.  It's crazy easy.  The ingredient list contains pantry staples.  It's the perfect way to round out a meal. 

The original recipe in my cookbook utilizes Campbell's soup and fresh tomatoes.  For a number of years, I used a can of Progresso "hearty tomato" soup.  I discovered pretty recently that a large can of peeled tomatoes results in a fresher tasting soup. 

I'll show you how I make it.

Begin by cooking one small chopped onion in 3 T butter and 2 T olive oil.  Cook onion until translucent and soft.  Add four ounces of softened cream cheese.  Add 1/4 cup light cream or half and half. 

Add desired spices.  I use garlic salt, fresh ground black pepper, dried parsley, and smoked paprika

Add one whole large can of tomatoes.  I prefer the "San Marzano" tomatoes - I think they have the best flavor.  

Allow this mixture to simmer for at least 25 minutes.  

If desired, puree tomato mixture.  I used my immersion blender.  You could certainly serve your soup with some chunky texture.  We enjoyed our soup tonight with porchetta sandwiches.  The pureed consistency was perfect for dipping. 

Tomato bisque.  Perfect for crusty bread, grilled cheese, garlic bread, or croutons.  Anything carbi-licious.  Dipping nirvana.