Tomato Bisque With Garlic Croutons |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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What a creamy delicious soup. The garlic-herb cheese called for is a Boursin cheese, but I guess you could use a cream cheese for it. I doubt it would taste the same. I always use the fresh herbs for the bread, but you could use dried. Be sure to half the herbs if using dried instead of fresh. Ingredients:
2 tablespoons bacon fat |
1 small onion, diced |
2 celery ribs, diced |
4 small tomatoes, diced |
2 tablespoons basil, minced |
2 cups tomato juice |
2 cups v- 8 vegetable juice |
1/2 cup tomato paste |
2 cups chicken stock |
2 cups heavy cream |
1 (5 ounce) package garlic & herb spreadable cheese (boursin) |
salt and pepper |
chopped chives (to garnish) |
1 loaf french baguette, diced medium |
5 tablespoons olive oil |
1/2 tablespoon thyme, chopped |
1/2 tablespoon parsley, chopped |
1/2 tablespoon rosemary, chopped |
1/2 tablespoon basil, chopped |
1 tablespoon granulated garlic |
Directions:
1. For the Tomato Bisque: In a large soup pot melt bacon fat, add onions and celery. Cook onions and celery until translucent, do not brown. Add tomatoes, basil and cook for 2 minutes. Add tomato juice, V-8 juice, tomato paste, chicken stock and simmer 15 minutes. Add heavy cream and bring back to a boil. Turn off heat and add the tub of cheese. Add salt and pepper to taste.
2. For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325°F until a golden brown, approximately 15 minutes.
3. Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.
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