Tomato Bisque Soup and what to do with this sick kid!

I am working on an average of about 4 hours a sleep per night for the past week.  Between getting up to pee 800 times and Kaden waking up at least twice per night, this is really starting to wear on me.  I mean how can I be my normal, fabulous self on only 4 hours a sleep per night??  It just can’t happen.

He has this cough he just can’t shake and has been up since 3:30am so yet another day of school missed today.  This poor guy has been through the ringer this past month!!!

Went back to my all new fav website this weekend and made some fantastic soup!  Not only am I in love with the recipes on here but it’s so helpful how they tell you how to freeze (and reheat) the leftovers.  Makes life easy when I’m trying to stock a freezer with healthy, yummy things!!!  Also, every recipe I’ve tried so far has been super easy to make and absolutely delicious to eat!!

Tomato Bisque  (from 100 Days of Real Food)

Ingredients

  • 4 tablespoons butter (we used unsalted)
  • 1 onion, diced
  • 2 slices bacon, prosciutto, or ham, minced **
  • 4 cloves garlic
  • 5 tablespoons whole-wheat flour
  • 5 cups chicken broth/stock
  • 1 28-ounce can of whole, peeled tomatoes (with liquid) or about 5 – 6 medium-sized fresh tomatoes that have been boiled for 1 minute and then peeled…either way they need to be roughly chopped before using
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream (or less if desired) **
  • 1 teaspoon salt (or more if you are using unsalted homemade broth)
  • Freshly ground black pepper, to taste

Directions

  1. Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
  2. Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
  3. Add the flour and stir vigorously for 2 – 3 minutes.
  4. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
  5. Throw in the herbs and simmer on low heat for 30 minutes.
  6. Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
  7. Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.

**I did not use the meat this recipe calls for and used about 1/2 of the cream just to keep the fat content down a bit.  Was delicious even still!!!

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