Tomato Bisque with Bacon Crumbles Recipe

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This tomato bisque recipe is luscious, velvety, and will hit the spot every time. A few friends have commented that they “don’t like” tomato soup.  Stephen was the same way. Yet, he found the creaminess and flavors of butter and bacon in this bisque changed his mind. Where tomato soup is thin and watery, this bisque is thick enough to “chew” in your mouth but thin enough to drink from a straw. Look, this recipe will not win any healthy awards because of the butter, bacon, and cream, but it sure is darn good, and with a few substitutions you can enjoy it guilt-free…if that’s your thing.  We decided to make a Tomato Bisque for a Food Bloggers of Los Angeles monthly mixer as the topic was soup and stews. We had the chance to taste everything from sausage stew to yellow split pea soup with at least eight vegetables and even more herbs. We also learned about improving our SEO methods from Andrew of Eating Rules blog. Ah, the joy of blogging. Food bloggers baked cheddar cheesy straw crackers and some amazingly delicious homemade oatmeal and flax seed bread.  Making new friends is fun and tasty!

Tomato Bisque

Tomato Bisque
Serves: 4-6


4 tablespoons unsalted butter
2 strips of thick cut bacon, diced
1 large Spanish onion, chopped
2 stalks of celery, chopped
1 large carrot, peeled, chopped
4 garlic cloves, chopped
5 tablespoons all purpose flour
1 28 oz. can whole, peeled tomatoes (with liquid) chopped
5 cups chicken broth
3 parsley springs
3 thyme springs
1 bay leaf
1 cup heavy cream
Kosher salt and black pepper to taste



1. Heat the butter in a large pot over medium-high heat. Add the bacon, stirring occasionally until fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and drain on paper towels, reserve.
2. Lower the heat to medium and add the onion, celery, carrot, and garlic. Cover and cook until softened, about 8-10 minutes, stirring occasionally.
3. Stir in the flour and cook for about 3 minutes. Stir occasionally.
4. Carefully pour in the tomatoes with liquid and the chicken broth. Stir constantly over high heat until the mixture comes to a boil.
5. Add the herbs. Lower the heat, cover and simmer for 30 minutes.
6. Remove from the heat and allow to cool slightly.
7. Remove the bay leaf, and puree your tomato soup in batches in a blender until smooth.
8. Return soup to the pot and reheat over medium.
9. Whisk in the heavy cream and season with salt and pepper to taste.
10. Ladle into bowls and garnish with the crispy bacon.
Some other pictures from the blogger meetup.  Check back for links to the recipes.
Mushroom and Fennel Soup
Homemade Flax Seed Bread
Sausage and Fennel Stew
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