Tomato Bisque

Recipe was adapted from Food Network Kitchens

For this round of tomato bisque, I cut out the bacon and substituted the heavy cream for half & half.  I love bacon.  Life is better with bacon, but it’s not always necessary.  I didn’t think this soup warranted bacon flavor/undertones, nor did I want it to be too creamy.  Sometimes the overuse of heavy cream really freaks me out and screams heart attack at my formerly even larger booty.  I know, it’s a bisque and bisques are supposed to be rich, but even I have limits.  I wanted the tomato to be the hero for this here soup - and the tweaks did the trick.   

4 T. unsalted butter
4 shallots (chopped)
1 carrot (chopped)
1 stalk celery (chopped)
4 cloves garlic (minced)
5 T. Wondra flour
5 c. low-sodium chicken stock 
1 28 oz. can whole, peeled tomatoes (with liquid and roughly chopped)
6 fresh thyme sprigs
1 bay leaf
1/2 c. half & half 
1/2 c. fat free half & half
1 3/4 teaspoon kosher salt
Freshly ground black pepper

-Heat the butter in a large soup pot over medium-high heat and add the shallots, 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 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
-Using an immersion blender, or 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 half & half and salt into the soup and season with pepper to taste
-Divide among warm soup bowls and serve immediately