Tomato Carrot Bisque

by - 9:39 PM

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Finally a soup day! It didn’t hit 70 so it’s a soup day. If you have a bunch of carrots this bisque might be just what you’re looking for.
These carrots were organic, but super-sturdy and in need of being souped or caked, which may happen next…
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Chop your carrots

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and put them on to cook.

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Chop celery, don’t throw out the tops, use them too.

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When the carrots are mostly cooked throw them in the blender but wait, set a few aside first. Ok, now blend.

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pour into crock pot

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Add  tomatoes, celery, onion, herbs

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reserved carrots, and seasoning

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If you also feel the urge to throw in more garlic and realized the celery still needs to go in now's the time to put it in.
cook at least 1-2 hours on high, or 4-5 on low.

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Serve with shredded cheese and pepper to taste. Then have a second bowl because it was pretty good.

Carrot-Tomato Bisque
  Ingredients

  • 2 to 2 1/2 lbs carrots, peeled and cut into chunks
  • 28 oz can of diced tomatoes, (or 2-3 cups of fresh tomatoes, peeled, in chunks)
  • 2-3 cups chicken broth, canned or your own-made chicken stock
  • 2-3 cloves garlic, chopped
  • 1/2 cup celery, chopped ---use the leaves too
  • 1 medium onion, chopped and sauteed
  • 2-3 sprigs of sage, snipped small
  • 2-3 sprigs of thyme, leaves removed from stems--no need to snip
  • 2-3 tsp salt, or more to taste
  • white pepper to taste, fresh ground is good
optional:
  • 1/2 cup cooked cubed chicken or ham
  • 1/2 to 1 cup half-and-half
  • 1/2 cup or more shredded cheese, Monterrey jack or cheddar, for garnish

Cook carrots and garlic in broth until about tender;  set aside a few carrots, and blend
the rest; pour into crock pot, if using; or into large kettle on stove;
Add reserved carrots, tomatoes, celery, onion, herbs and seasoning.
In crock pot cook at least 1-2 hours on high, or 4-5 on low; on stovetop, on medium-high
for about an hour, stirring occasionally.
Shortly before serving add meat, if desired; also half-and-half, if desired.
Serve with cheese sprinkled on each serving



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