The temperatures are cooling off here in NC as we head into fall. Our ten-day forecast doesn’t have a single day over eighty degrees–a big change from the sweltering heat of summer.
The refreshing change in weather and the lovely apples and fall vegetables at the Farmers’ Market have me thinking of one of my favorite meals for a chilly day (or even a hot summer day): a rich, creamy Tomato Bisque. 🙂
I used to use a lot of fresh ingredients in this, but I have tweaked it over the years so I can make it almost completely out of my pantry. I keep a storage baggie of Mirepoix in my freezer, and add any extra chopped onion, celery, or carrots from other recipes. This way, I always have some mirepoix in the freezer (though the ratio of carrots to onions to celery is sometimes off) and I don’t have to chop anything for a quick meal like this.
Just a note: I have subbed in pureed tomatoes or a can of tomato sauce for the crushed tomatoes, and it still turns out great!
Easy Tomato Bisque
|1/2 Cup||Mirepoix (Fresh or Frozen)|
|1-2 Tablespoons||Olive Oil|
|1/2 Tablespoon||Dried Basil|
|1 Can (14-15 oz.)||Crushed Tomatoes|
|1 Can (14-15 oz.)||Diced Tomatoes|
|1 Cup||Chicken Stock|
|1/4 Cup||Cream or Half & Half|
|1/4 Cup||Shredded Parmesan Cheese|
Optional (for Tomato Orzo Soup)
|1 cup||Chicken Stock|
|1/2 Cup||Uncooked Orzo or White Rice|
- Sauté Mirepoix (chopped Carrots, Onions, and Celery) in Olive Oil over Medium Heat until vegetables start to tenderize (about five minutes).
- Stir in Basil and cook an additional 30 seconds, stirring.
- Add tomatoes and stock. (If using Pasta or Rice, add all of the stock.) Bump temperature to medium-high, and bring to a slow boil.
- Add Pasta or Rice (if using).
- Drop the temp and simmer for 10-15 minutes (if using pasta or rice, simmer until it is cooked through).
- Remove from the heat. Add cheese and cream, and stir until combined.
This soup is great topped with an extra drizzle of cream or with some croutons.
I tend to add the rice or pasta for dinner, but leave them out for lunch. I almost always double the recipe, then freeze half in individual portions for a quick weekday lunch. Perfect with some crusty bread or a fresh salad! 🙂
What is your favorite soup? Do you have any cooking shortcuts to help cut tome on your favorite recipes? Any pantry-only recipe favorites? Please share! ❤