Rustic Tomato Bisque Recipes

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
• When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

Steps:

• Spread tomatoes and juice over bottom of 10 x 14 inch baking pan. Season with 1/2 t. salt and 1/4 t. white pepper. Bake in preheated 350 oven for 45 minutes, stirring occasionally. Melt butter in skillet. Add shallots, 1/4 t. salt and 1/4 t. white pepper and sauté until tender. Puree tomatoes and shallots in batches in blender and pour into a heavy 5 quart pan. Stir in sugar, 1 1/2 t. salt , 1 1/2 t. white pepper, the black pepper, cayenne pepper, garlic powder and half land half land heat to almost boiling. Reduce heat and simmer for 15 minutes. Stir frequently. Serves 8 Source: Marshes to Mansions