Tomato Bisque Soup
Did I mention it's a bisque?
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
- 2 tsp salt
- 4 cups chicken stock
- 1/2 cup onion chopped
- 6 tbs butter
- 1 tsp dill seed
- 1.5 tsp oregano
- 4 cups tomatoes, canned crushed or diced
- 4 tbs butter
- 4 tbs flour
- 1/2 tsp white pepper
- 1/4 cup parsley chopped
- 4 tsp honey
- 1.25 cup heavy cream
- 2/3 cup half and half
- 1.5 tsp dill weed
- Carbohydrate 15.0633395614562 g
- Cholesterol 436.648344688305 mg
- Fat 162.570666005818 g
- Fiber 1.34000755545842 g
- Protein 7.86257616712858 g
- Saturated Fat 102.072151561884 g
- Serving Size 1 1 Serving (478g)
- Sodium 1338.78184202671 mg
- Sugar 13.7233320059978 g
- Trans Fat 11.2779997649386 g
- Calories 1520 calories
1. In a large pot, saute onions in 6 T butter, with dill weed, dill seed and oregano for 5 min or until onions are translucent. 2. Add tomatoes, tomato soup, and chicken stock. 3. Turn heat to medium and cover pan while making roux. 4. In a small skillet make roux by blending 4 T melted butter and 4 T flour, whisking constantly over medium heat for 3 min, without browning. 5. Add roux to stock mixture and whisk to blend. 6. Add salt and pepper. 7. Bring to a boil over medium heat , stirring for 15 minutes. 8. Add chopped parsley, honey, cream and half and half. 9. On low heat, bring to a serving temperature. Do NOT boil.
