Tomato Bisque Soup
This is a recipe & blog I just have to share with you again. I first published this blog a little over a year ago telling the story of our road trip to Bend Oregon – but I think I didn’t emphasize just how amazing the recipe is attached to this blog!
Tomato Bisque Soup
Easy, delicious and only 30 minutes to make? Yes! It is all that and more. Spicy, earthy from the goat cheese, smokey from the paprika – so many flavor that tastes absolutely AMAZING!
This week I’m taking a break from cooking and using up all of our leftovers. I’m a fan of freezing and there is almost always leftovers, the freezer is packed! I’m a food blogger, I cook a lot – what can I say? 😀
One of the meals I unthawed was a quart of this soup. It was still amazing even after it had been frozen for six months. So this is my reminder to you to make this soup! If you haven’t made it yet, now’s the time. It’s perfect for a cold day – that and a grilled cheese sandwich and you got yourself a meal!
Originally published November 3, 2015
My hubby had a conference last month in Bend, Oregon – can you say ROAD TRIP?!!! Well of course I decided to tag along. 😀 Starting in Fresno, we drove up Interstate Five into Oregon – along the way we had a nice easy drive, stopping whenever we felt like it – sometimes for a picnic, sometimes for an amazing view – whatever struck our fancy!
And one of the first things was an amazing view of Mount Shasta – although it’s a beautiful view, those of us from the area know the mountains are so desperately in need of snow it’s frightening. Here’s hoping we’ll get good snow and rain this winter!
And once we got to Bend, we met my folks – they drove over from the Portland area and we got to enjoy a couple days of fun and adventure!
We had lots of fun and did quite a bit of picture taking. I had just gotten a new camera and I’ve been having all kinds of fun taking pictures!
Great picture of me and my best friend – my Mom! We went for a walk and just enjoyed time together.
One of the places we went was Pilot Butte located in Bend. It’s an extinct volcano that rises 500 feet above the surrounding plains. It has been declared a State Park and is a beautiuful viewpoint. From the top you can see Mt. Hood, Mt. Rainier and the Three Sisters Mountain Range – absolutely amazing view!
Bend is also famous for their breweries and Dan and I spent some time at a couple (well more than a couple…). Super fun because everything was in walking distance of our hotel!
And I never pass up a chance to get a great Oyster Shooter! 😀 Delish!
Of course we had some good eats too – while the boys grilled up some steaks, Mom and I made a salad and sauteed some mushrooms – always a favorite with grilled steaks!
One meals I really enjoyed was a delicious cup of soup from the McKay Cottage Restaurant – we found it on yelp (we use that app. quite a bit) and they served up a great meal! If you’re in the Bend area – we definitely recommend this restaurant!
This Tomato Bisque Soup inspired me to make my own recipe! However before I share that recipe, here are a few more pictures from our trip.
Have you been to Crater Lake? This is a National Park in Southern Oregon. The lake was formed after a volcanic erruption. It is the deepest lake in the United States and the most amazing blue color you have ever seen!
Hope you enjoyed the pictures from our road trip! Now let’s get to cooking this amazing Tomato Bisque!!
Tomato Bisque Soup
What to make on a busy weeknight? Tomato Bisque Soup is easy & soo flavorful! Yummy too with just a hint of spice. Leftovers freeze great!
- 1 28 oz can crushed tomatoes
- 1 15 oz can fire roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 red onion chopped
- 1 red and green bell pepper seeds removed and chopped, each
- 2 carrots peeled and chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 chipotle pepper minced (optional)
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
- 2 cups vegetable or chicken stock
- 1 cup water
- 1 cup half and half
- 2 oz goat cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Begin by chopping the vegetables and mincing the garlic.
- Heat a large stock pot over medium heat. Add the butter & olive oil. When hot & bubbly add the onions, peppers, carrots and celery and saute for a couple of minutes. Add the dried herbs, smoked paprika, salt & pepper and continue sauteing for about 10 minutes.
- Add the garlic and tomato paste, stir thoroughly to combine. Add the flour and incorporate well. Cooking for about two minutes to cook out the flour taste.
- Add the tomatoes, chicken stock and water. Increase the heat to high and stir well until it comes to a boil. The mixture will begin to thicken. Reduce heat to medium low and simmer uncovered for about 20 minutes. After 20 minutes crumble in the goat cheese and stir until it melts thru.
- Remove from the heat. Using an immersion blender, puree the mixture until it is smooth and creamy. Lastly add the milk and stir until is is combined. Heat thru, do not bring to a boil