Tomato Bisque

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat butter in a Dutch oven over medium-high heat. Add bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium; add onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes. Stir in the flour and cook, stirring continuously, for 3 minutes or until flour just starts to brown. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat. Remove and discard the herb bundle. Using the immersion blender, puree until smooth. Whisk the heavy cream and salt (to taste) into the soup and season with pepper to taste. Garnish with crispy bacon and additional chopped parsley.