Tomato Bisque Soup

4 tbs butter
1 onion, diced
2 slices bacon, cooked and crumbled
4 cloves garlic, minced
5 tbs wheat flour
3-5 cups chicken broth
28 oz whole, peeled tomatoes with liquid
fresh thyme
fresh parsley
1 cup heavy cream (or less)

Heat the butter in a large soup pot. Add the onion and cook for 5 minutes. Add the bacon and garlic. Add the flour and stir for 2-3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking. Throw in the herbs and simmer on low heat for 20-30 minutes. Puree the soup with a handheld immersion blender. Stir in the desired amount of heavy cream. Salt and pepper if desired. Serve warm.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather