I was inspired to make a Tomato Bisque soup after tasting a delicious version at, of all places Littleton Hospital. I found out, to my surprise, most recipes require flour and are generally not GF. I don’t really care for tomato soups – but this was fantastic and GF!
GF Tomato Bisque
2 slices of bacon, minced
4 Tbsp butter
1 sweet onion, diced
1 carrot, chopped
1 celery, chopped
4 cloves garlic, minced
5 cups GF chicken broth** (8 Tbsp of Orrington Farms broth base and 5 cups water)
5 Tbsp GF All Purpose Flour (I used Bob’s Red Mill)
2 cans of diced tomatoes and the juice
2 bay leaves
1 tsp thyme
1 Tbsp parsley
1 cup heavy cream
1 tsp salt
Dash of black pepper
**A good friend of mine was cooking for use and she had discovered a beef and chicken broth powder that is gluten free. I have found it so difficult to find a beef one so I was so excited by this!
Melt the butter in a stockpot. Add the bacon to the butter and cook until barely crisp. Then, remove them with a slotted spoon and set bacon aside to use as a topping later.
To the butter add the onion, carrot, celery, and garlic. Sauté over medium high heat for 10 minutes, covered but stirring occasionally. Stir in the flour and reduce heat to medium. Then whisk in the chicken broth, bay leaves, thyme, parsley, and tomatoes. Whisk until mixture boils to prevent sticking to the bottom. When it boils, turn it down to low and allow to simmer for 30 minutes.
After simmering, remove from heat and allow to cool for a few minutes. Then, transfer in batches to your food processor to purée. Return to pot and add cream, pepper, and salt. Reheat to serving temperature.
Ladle into bowls and garnish with bacon crumbles. Enjoy!