Medieval Times Tomato Bisque Recipe
Savor the rich flavors of the past with our medieval times tomato bisque recipe, a creamy, comforting soup perfect for any feast.
Equipment
- A large pot or Dutch oven
- An immersion blender or standard blender
- A wooden spoon
- Measuring cups and spoons
Ingredients
- 2 lbs ripe tomatoes chopped
- 2 carrots peeled & diced
- 2 stalks celery diced
- 1 large onion diced
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 bay leaves
- 1 tsp fresh thyme
- ¼ cup fresh basil chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
Preparing the Base
- Sauté the Veggies: In your large pot, heat a splash of oil over medium heat. Add the diced onions, carrots, and celery, cooking until softened and the onions are translucent.
- Garlic Goes Next: Stir in the minced garlic and cook for another minute until fragrant, careful not to let it burn.
Adding the Tomatoes and Broth
- Tomato Time: Toss in the chopped tomatoes, stirring them into the veggie mix. Let them cook down a bit until they start to break down and release their juices.
- Broth and Boil: Pour in the vegetable broth, add the bay leaves, thyme, and a good crack of salt and pepper. Bring the mix to a boil, then lower the heat and let it cook for 20 minutes.
Blending and Finishing Touches
- Blend to Perfection: Remove the bay leaves and use your immersion blender right in the pot to blend the soup until smooth. If you’re using a standard blender, be careful of the steam and blend in batches.
- Creamy Dreamy: Stir in the heavy cream and fresh basil, heating through for a few minutes. Add more salt and pepper if you like this dish.
Notes
- For a Thicker Bisque: If you prefer your medieval times tomato bisque recipe on the thicker side, you can let it simmer a bit longer to reduce or add a tablespoon of tomato paste during the blending step.
- Garnishing: Serve with a sprinkle of fresh basil and a swirl of cream to impress your court.