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Soups & Stews

Bacon Tomato Bisque

Ingredients

  • 6 strips bacon, chopped
  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery (or substitute with more onion)
  • 1/4 cup flour
  • 28 oz can diced tomatoes
  • 1.5 cups chicken or vegetable stock
  • 1 bay leaf
  • 1 tsp coarse ground black pepper
  • 2 tsp sugar
  • 3/4 cup heavy cream
  • 1 cup finely grated cheddar cheese (optional)
  • Salt, to taste

Directions

  1. Heat a large soup pot over medium heat and add the bacon. Cook, stirring occasionally, until crisp, about 10 minutes. Remove bacon with a slotted spoon and place on paper towels, leaving the bacon fat in the pot. Add butter, onion, and celery; cook for 5 minutes.
  2. Add flour and cook, stirring frequently, for 3 minutes.
  3. Add diced tomatoes, chicken stock, bay leaf, black pepper, and sugar. Bring to a boil, reduce to a simmer, and cook for 30 minutes, scraping the bottom of the pot every 5 minutes.
  4. Add heavy cream to cool the soup slightly. Remove the bay leaf, then blend the soup in small batches. Strain through a fine-mesh sieve and return the soup to the pot over medium heat.
  5. Add cheddar cheese, if using, and heat until warmed through.
  6. Adjust salt to taste and serve topped with the reserved bacon.