18
Feb
15

Tomato-Vegetable Bisque


Continuing with our winter soup series, I’ve made this recipe (which I adapted years ago from a magazine) many times and it always comes out delicious and very filling:

Tomato-Vegetable Bisque

Tom-Veg-Bisk

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-size onion, peeled and chopped
  • 3 large carrots, peeled and cut into thin slices
  • 3 medium sized parsnips, peeled and cut into thin slices
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cans roasted diced tomatoes, drained
  • 4 cups vegetable broth *
  • 2/3 cup béchamel sauce **
  • seasoned croutons

Directions

  1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnip slices, oregano and pepper. Cook an additional 3 minutes.
  2. Add drained tomatoes and 2 cups of broth. Increase heat to medium-high and partly cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer for 10 more minutes, until all vegetables are cooked.
  3. Ladle half of the mixture into a blender to puree. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in béchamel sauce and heat gently until warm for about 2 minutes. Add hot sauce and croutons to taste.

* Vegetable Broth (follow link)

** Béchamel Sauce

Makes about 1 quart

Ingredients

  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons
  • 1/4 teaspoon ground pepper (for a more Italian flavor, add ground nutmeg instead)

Directions

  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and pepper (or nutmeg).

Makes about 1 quart

Ingredients

  • 5 tablespoons butter (or margarine, if you want to keep it pareve)
  • 1/4 cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons salt
  • 1/4 teaspoon ground pepper (for a more Italian flavor, add ground nutmeg instead)

Directions

  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and pepper (or nutmeg).

TIP – To give meat dishes a French, buttery flavor, use margarine instead of butter (for  a pareve sauce)

Enjoy, gentle reader, enjoy!

CS


3 Responses to “Tomato-Vegetable Bisque”


  1. 1 chefceaser
    February 19, 2015 at 8:36 am

    Reblogged this on Chef Ceaser.

    Like

  2. 2 estelle
    March 6, 2015 at 7:23 pm

    this is a great soup, although do not know what the 2 tsp are in the becamel recipe

    Like

    • March 11, 2015 at 10:46 pm

      OOps, thank you for noticing! It should have read two teaspoons of salt.

      Like


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