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
tablespoons olive oil
cup chopped onion
cups chopped carrots (about 4 medium carrots)
cloves garlic, chopped
teaspoon herbs de Provence
tablespoon white whole wheat flour
cup vegetable stock
cups chopped fresh tomatoes
tablespoon tomato paste
tablespoon grated Parmesan cheese
sour cream (optional)
chili garlic sauce (optional)
In This Recipe
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.
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.