Author Notes
Once I had a restaurant, made it run. Made it run all the time. Once I had a restaurant, now it's gone. Buddy can you spare a dime. But seriously, once I had a restaurant and the most popular item on the menu was the tomato carrot bisque. And for good reason, it was loaded with cheese, butter and heavy cream, so much for the carrots and tomatoes. I inherited the recipe when I bought the restaurant so I can't tell you were it came from, but I did a redo with an emphasis on the veggies and it's awesome, even if I do say so myself. —almacucina
Ingredients
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2
tablespoons olive oil
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1
cup chopped onion
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2
cups chopped carrots (about 4 medium carrots)
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2
cloves garlic, chopped
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1
teaspoon herbs de Provence
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1
teaspoon oregano
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1
tablespoon white whole wheat flour
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1
cup vegetable stock
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2
cups water
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2
cups chopped fresh tomatoes
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1
tablespoon tomato paste
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1 cup
milk
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1
tablespoon grated Parmesan cheese
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sour cream (optional)
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chili garlic sauce (optional)
Directions
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Heat oil in a large pot on medium. Add onions, carrots, garlic and herbs; cook for 10-15 minutes or until the onions are translucent. Add the flour and stir to combine. Add vegetable stock, stir to combine and turn the heat on high. Bring to a boil. Lower the heat to medium, add the water, tomatoes and tomato paste; cook for 15-20 minutes or until the carrots are tender. Take off the heat and add cheese and milk.
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Transfer the soup to a blender (or use an immersion blender) and blend until smooth. Pour back into the pot and heat on medium before serving. Serve topped with a spoonful of sour cream and a bit of chili garlic sauce, if you want. Makes four servings.
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