Receta Creamy Tomato Bisque...and a Tuttorosso giveaway!
Did you know that January is soup month? It makes sense. Here in Minnesota we've had the coldest weather in four years. A nice hot bowl of soup makes the best meal when your tootsies are cold, no? Now it's February and it's still cold..brrrr...I think it's time for another bowl.
One of my favorite soups is tomato, but it wasn't always that way. My mother made tomato soup quite often when I was growing up. It was the real deal, too...no cans involved. Plus, she made sure there were little meatballs floating on top. I preferred a hamburger. Silly, silly me...how I wish I could have a bowl of that perfect soup now.
While I can't have a bowl of my mother's soup, I can and do make my own...even in mid-Winter when the temps are below zero and the tomatoes in the grocery store hard and sour. The secret is in the canned tomato....
Recently, I received a package of Tuttorosso Tomatoes to try. This was a real treat for me, since we can't get Tuttorosso Tomatoes in Minnesota. Luckily, we do have Red Gold Tomatoes and they make the Tuttorosso brand, so I knew they would be good....and they were! They also made an excellent addition to my recipe for Creamy Tomato Bisque. A little later, I will tell you how you might be able to get your own pack of Tuttorosso Tomatoes to try. First, Let me share my recipe....
- Creamy Tomato Bisque
- 1/2 cup butter
- 1 cup chopped onions
- 1 cup chopped carrots
- 1/2 cup chopped green pepper
- 1/2 cup flour
- 4 cups chicken broth (or vegetable broth)
- 2 (28 oz) cans whole tomatoes, chopped with juice*
- 2 teaspoons sugar
- 1 1/2 teaspoons basil
- 1 teaspoon tarragon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 2 cups light cream
- 1/2 teaspoon paprika
- 1/2 teaspoon curry powder
- 1/4 teaspoon white pepper
- Salt to taste
- *I subbed the Tuttorosso Peeled Plum Shaped Tomatoes and the Tuttorosso Crushed Tomatoes with Basil
Melt butter in large pot over medium/high heat. Add onions, carrots and green pepper and sauté for about 5 minutes, or until the onion is softened. Add the flour and continue to sauté for another minute, stirring constantly. Add the chicken broth, tomatoes, sugar, basil, tarragon, cayenne pepper, thyme and bay leaves. Bring to a boil; reduce heat and simmer for 40 minutes. Remove from heat and cool slightly.
Remove the bay leaves and, working in batches, puree the soup in a blender until almost smooth. Return the pureed soup to the pot, add the cream, paprika, curry powder and white pepper; heat the soup until it is hot, but not boiling. Salt to taste.
I topped this bowl with crispy bacon.....
Tuttorosso has a recipe contest going on right now (through February 8th). Enter an original Italian recipe that uses Tuttorosso tomatoes to win some cool prizes. The first 4000 to enter will receive a free apron! For more information, read the rules on their Facebook page.
We will make this giveaway short and sweet....let's start on Friday, February 1, 2013 and end at 12:00 AM on Monday, February 4. I will use Rafflecopter to randomly choose the winner on Monday.
a Rafflecopter giveaway
Disclaimer: Red Gold Tomatoes provided me with a sample and the giveaway. All opinions remain my own. You must be 18 years of age and reside in the USA to enter.