Tomato Bisque Soup

I finally got around to revamping this recipe I mentioned a few weeks ago.  The original recipe was so laden with fat and calories, I just couldn't bring myself to eat it, much less post it.  While this recipe is by no means low-fat/low-calorie, it's a vast improvement from the original.  I greatly reduced the butter and I used half 1% milk and half half-and-half in lieu of cream.  The original recipe called for a miniscule amount of basil which I increased to a 1/4 cup, plus added more as a garnish.  The fresh basil really makes this soup, and is a great use of that abundance you may have growing in your garden.

TOMATO BISQUE SOUP (makes about 12 cups)

Roux:
heaping 1/3 cup or scant 1/2 cup AP flour (2 oz)
4 Tbsp butter (2 oz)

Heat butter in sauce pan.  Add flour slowly while stirring constantly with a whisk.  Cook on medium/medium-low heat (#4 on my cooktop) for 5-10 minutes, until roux is caramel-colored.  Let roux cool to room temperature.  Set aside.


Soup:
1 Tbsp butter (1/2 oz)
scant 1 cup diced onions (4 oz)
1 cup diced celery (4 oz)
1 1/2 tsp minced garlic
1/4 cup chopped fresh basil, plus more for garnish
1 1/2 cup (12 oz) tomato juice
1 can (28 oz) whole tomatoes with juice
1/4 tsp baking soda

2 cups water
1/2 Tbsp chicken base
or
2 cups chicken broth/stock

S&P to taste
crushed red pepper to taste (I like 1/2 tsp), optional
1 cup (8 oz) cream, half-and-half, or any milk, or a mixture of any of these
1/4 cup Parmesan cheese, plus more for garnish

Heat butter in soup pot.  Add onions and celery for about 5 minutes on medium heat (I like a bit of crunch left....cook to your preference).  Add garlic and basil, stir about a minute.

Add tomato juice and tomatoes.  Bring to a boil and add baking soda.  Stir, then add the water and chicken base or chicken broth/stock.  Bring to a boil. 

When cool enough to handle, blend/puree in a blender or food processor to a consistency which suits your taste (I prefer a few chunks versus a completely smooth soup).

Bring soup back to a boil.  Have roux pan close by.  Add 4-6 ladles of the hot soup one ladle at a time, whisking to incorporate each addition.  When well-mixed, add entire roux mixture to the large pot of soup.  Whisk well until completely incorporated.

Remove from heat.  Stir in Parmesan and your choice of dairy product.

Garnish with additional grated or shaved parmesan and freshly sliced basil.

Recipe Source:  www.foodman43.blogspot.com