Dreamy Creamy Tomato Bisque




My son does not like tomato at all!  He would not even touch even when I bribe him with a candy afterwards!  I gave up on trying after knowing that he would not budge no matter what!  Then one time, when we were having dinner at a restaurant, I ordered a cup of tomato bisque.  Out of the blue, he wanted to have a taste of the soup.  He carefully scooped a quarter of a spoonful of the soup and tasted it!  From there, he just could not stop!  He finished the whole cup and licked the spoon!  It's like a dream come true for me!

Then a few weeks later, I served the Dreamy Creamy Tomato Bisque at dinner with my two nieces.  They both loved the soup too!  My niece even asked me for the recipe.  Really?  Your wish is my commend.  I restarted this blog because of you, Rachel!

Most recipes use canned tomatoes.  Since tomatoes are so fresh now, why not start from scratch!

INGREDIENTS

• 1 tbsp olive oil 
• 1 medium onion, finely chopped 
• 3 cloves garlic, minced 
• 3 lbs fresh tomatoes, diced 
• 12 oz chicken stock 
• 1/2 cup heavy cream 
• salt and pepper to taste 
• chopped fresh basil 
• shredded Parmesan cheese

PREPARATIONS

1. To remove the skin of the tomatoes - Bring a large pot of water to a boil.  Score the bottom of tomatoes like an X.  Put the tomatoes in the boiling water for 15 seconds.  Remove tomatoes and put in ice bath.  Peel the skin off.  Coarsely chop the tomatoes into big chunks. 
2. In a heavy soup pot, with medium heat, saute the onion and the garlic with the olive oil until translucent, about 3 minutes. Reduce heat, add the tomatoes and chicken stock and bring to a boil and then simmer for 20 minutes.  Add salt and pepper to taste.  
3. Remove the pot from heat.  With an immersion blender, puree the tomato soup until smooth.  Or transfer the soup to the blender and puree in batches. 
4. Return the pot to low heat and stir in heavy cream. 
5. Serve immediately or it can be served chilled.
6. Garnish with fresh basil and Parmesan cheese.