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Butternut-Tomato Bisque

Butternut-Tomato Bisque
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Well, the season for a refreshing gazpacho is behind. Now it is time for warming tomato soups.

I love them all – with crunchy croutons or freshly baked bread, with grilled cheese sandwich or turkey panini, with nuts and seeds, with ham or bacon.

butternut tomato bisque (19)

 

A wonderful crispy combination of salty bacon and earthy pecan nuts (you can use pumpkin seeds as well) makes an ordinary tomato soup exceptional. O, who said ‘ordinary’? There is no ordinary tomato soup.

butternut tomato bisque (15)

 

This bright butternut-tomato bisque is perfect for any occasion – to warm up on weekdays and to celebrate fall or winter holidays.

 

butternut tomato bisque (22)

 

Instructions:

In a soup pot, heat the olive oil, add the yellow onion and cook for 5-7 minutes until slightly golden.

Add the garlic and cook for 30-45 seconds.

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Add the butternut, tomatoes with their juices, seasonings; pour water (approximately 2 ½ qt); bring to a boil then lower the heat and cook for 15 minutes or until the butternut is fork tender.

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Remove from the heat. Using a food processor or blender (stationary or emersion), puree the soup.

Stir in the cream and adjust the seasoning. Reheat if needed.

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Serve with bacon crumbs and nuts; sprinkle with parsley, chives or scallions.

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For the bacon:

Starting with a cold pan, slowly melt the bacon strips until desired consistency. Transfer the bacon strips onto a plate lined with paper towel. Brake into pieces.

butternut tomato bisque (6)

 

Note:

The quantity of sugar depends on a squash and tomatoes quality and a personal taste.

Vegetable or chicken stock can be used in place of water. If using stock omit celery, coriander and fennel.

For a vegetarian version omit the bacon.

 

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Butternut-Tomato Bisque

Course Soups
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 -qt pot
Author Nina Phomina

Ingredients

  • 2 lb butternut or pumpkin, peeled and cut into cubes
  • 1 cup finely chopped onion
  • 4 large cloves garlic, minced
  • 1/2 tsp ground celery
  • 1/2 tsp ground fennel
  • 1/2 tsp ground coriander
  • pinch of ground nutmeg (optional)
  • pinch of cayenne pepper
  • salt
  • ground black pepper
  • 1 28 oz can tomatoes
  • 1-3 tsp sugar (optional, see note)
  • 2-3 tbsp olive oil
  • bacon (1-2 strips per portion)
  • chopped pecan nuts or pumpkin seeds (1 tbsp per portion)
  • parsley, chives or scallions for garnish

Instructions

  1. In a soup pot, heat the olive oil, add the yellow onion and cook for 5-7 minutes until slightly golden.
  2. Add the garlic and cook for 30-45 seconds.
  3. Add the butternut, tomatoes with their juices, seasonings; pour water (approximately 2 ½ qt); bring to a boil then lower the heat and cook for 15 minutes or until the butternut is fork tender.
  4. Remove from the heat. Using a food processor or blender (stationary or emersion), puree the soup.
  5. Stir in the cream and adjust the seasoning. Reheat if needed.
  6. Serve with bacon crumbs and nuts; sprinkle with parsley, chives or scallions.

For the bacon:

  1. Starting with a cold pan, slowly melt the bacon strips until desired consistency. Transfer the bacon strips onto a plate lined with paper towel. Brake into pieces.

Recipe Notes

The quantity of sugar depends on a squash and tomatoes quality and a personal taste. Vegetable or chicken stock can be used in place of water. If using stock omit celery, coriander and fennel.

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Cook with pleasure and enjoy the world!



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