I’ll admit I’m not that organized when it comes to bringing lunches to work. I usually spend my weekday evenings decompressing from the workday and running after my toddler. Before I had my son I was pretty disciplined and brought my lunch to work all the time. Back when I had a ton of energy. Anyways because I didn’t bring my lunch this week, I bought take out for lunch and I went to a local restaurant called Homegrown, they specialize in local sustainable fast food that’s healthy. I got tomato bisque and a turkey sandwich. It hit the spot! Eating warm comfort food at work was worth the somewhat pricey tag. It inspired me because I knew when I was eating it, “I could make something better!”. So I did!
This week it’s chunky tomato bisque with buttery garlic croutons. It was a slam dunk with my husband and kid. I served this with classic grilled cheese sandwiches.
It’s a great dish for a weekend afternoon when it’s windy and rainy out. Our Seattle weather is never forgiving, so comfort food is a must.
There’s plenty of variations to tomato bisque, traditionally you would blend the ingredients to a pulp with an immersion blender. I don’t own an immersion blender, but I should. Instead, I used a potato masher to crush the ingredients to small chunks. Either way, it doesn’t change the taste, it just changes the texture.
I used my enameled cast iron dutch oven, which is excellent for soups and chili.
This recipe can be adjusted to as quick as 35 minutes instead of the one hour it took me. I wanted to simmer the soup a little longer. If you use fresh tomatoes then the longer it simmers the better. I used a shortcut and used canned tomatoes.
Prep time: 10 minutes Cook time: 35 minutes (up to 1 hour)
48 ounces canned diced tomatoes
1 cup of finely chopped yellow onion
2 tablespoons of butter
2 tablespoons minced garlic
2 tablespoons tomato paste
32 ounces chicken broth
½ cup heavy whipping cream
Salt & pepper to taste
French baguette cut into thin/medium pieces
2 tablespoons butter
1 teaspoon garlic powder
- Using a large pot or dutch oven, warm stove top to medium. Add butter, wait till butter starts bubbling.
- Add chopped onion, stir occasionally. Cook until lightly browned.
- Add tomato paste, stir well with onion.
- Add garlic and chicken broth, stir until well blended.
- Cook for a minimum of 35 minutes up to an hour.
- Slowly add whipping cream, and mix well. Turn down heat to low/warm. Let sit for 5 minutes.
- Add salt and pepper to taste.
Garlic crouton directions
- Cut baguette into thin/medium pieces
- Melt butter with garlic powder in microwave safe container
- Dip bread pieces in melted butter
- Broil or bake in toaster oven until your desired crisp