Fire Roasted Tomato Bisque (Fresh Flavors Aug '11)
- 3 tablespoons Olive Oil
- 1 yellow onion
- 4 Roasted Garlic Cloves from the TFM Olive Bar
- 1/2 cup Sauvignon Blanc
- 2 cups Chicken Stock
- 1 (28 ounce) can Fire Roasted Tomatoes with juices
- to taste salt and freshly ground black pepper
- 1 cup Whipping Cream
- fresh chives, for garnish
In a large saucepan over medium heat, warm oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the garlic cloves and quickly sauté for an additional 2 minutes, mashing them with the back of a spoon. Careful to not burn the garlic. Take pan away from heat and add the wine, and scrape up any browned bits on the bottom of the pan. Combine the fire roasted tomatoes and stock and simmer for 10 minutes. Add the cream. At this point, you may use an immersion (stick) blender and puree the soup smooth, or serve chunky style, as is. Garnish with fresh chives and serve immediately.
Absolutely wonderful! I used my immersion blender but not until smooth. Can also be used as a basis for different taste with adding shrimp or crab or your choice of ingredients.
-beach gal, on 2/5/14
-BILLIE, on 5/16/13
i used an immersion blender but did leave some chunks for a good texture.
-elvis, on 4/15/13