Sunday, I took the 2 mile trek to my nearest Whole Foods, spent too much money and then had to take a ten dollar Uber home because I couldn’t carry all my loot. One might consider this a fail but it wasn’t because I rediscovered an oldie but a goodie- Whole Foods Tomato Bisque. Walking around Whole Foods, alone, taking my time to check out all of the awesome ingredients they have there, is one of my favorite things to do. While I was perusing the aisles this week I stumbled upon this old favorite. Hello lovahhh. It is SO good, but the price is SO ridiculous. Over 6 dollars for a small, 2 serving container. I decided I wanted to try to make it at home, sure I could probably make an entire pot for the same price.
Soup is something I’ve grown into. When I was little, I wanted nothing to do with it, unless of course there was some kind of cool shaped noodle involved like stars or dinosaurs or the Rugrats, remember those? I just found it to be kinda boring and I was always still hungry after eating it. But then, I started working at Provisions, where they make all of their own soups from scratch. This was a total game changer. All of Nanette’s soups were amazing, but my favorite was the tomato bisque. It was so creamy and delicious and the texture was so velvety, all without having much added cream or butter. And so it started, my obsession with tomato bisque, not to be confused with tomato soup.
I always add carrots to my tomato soup and my tomato sauces. It’s a natural way to add a touch of sweetness to counteract the acidity of the tomatoes. In addition to the carrots I had a sweet potato, one lonely sweet potato left from last weeks groceries so I decided to put that in too, for texture. Then I decided to do something crazy, I roasted them! The roasted carrots and sweet potato add an extra depth to the soup without it screaming THERE ARE CARROTS AND SWEET POTATOES IN THIS SOUP. You actually can’t even taste it and had I not told you they were in there, you never would have noticed. But without them, this soup just wouldn’t be the same.
And then you blend, blend, blend and you’ve got yourself THE best tomato soup. This soup likes to be eaten with lots of crust bread and/or a grilled cheese sandwich. Do it.
- 3 tbs butter
- 1 tsp olive oil
- 1 onion
- 3-4 cloves garlic
- 2 carrots, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 28 oz can of crushed tomatoes
- 2 tsp salt
- 1 tsp pepper
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 2 cups chicken or veggies stock
- 1 cup water
- ¼ cup half and half
- 2 tbs Parmesan cheese
- Chop sweet potatoes and carrots.
- Place on a roasting pan and roast at 400 degrees for 25 minutes
- Add butter to a soup pot and saute onions until translucent
- Add garlic and spices to onions, cook for 5 minutes
- When the veggies are done roasting, add them to the soup pot, mix veggies and onion mixture together and cook for 5 more minutes
- Next, add tomatoes, broth and water
- Cook on low for 45 mins
- Blend with an immersion blender or a regular blender, working in batches
- Put soup back into the pot and just before serving finish it by adding the cheese and half and half.
- Stir, stir, stir.
- Serve with crust bread or grilled cheese sammies!
Oops. I just called it a soup. #hypocrite