As I think of my random acts of kindness I think of thanking one of my son’s teachers. It is Christmas time, and I often find myself wondering what I can do to show my thanks. In light of recent things that have happened, I find myself thinking more and more how these education providers are also life savers if the need so ever came up. SO, I decided to make a little lunch as a thank you before the hustle and bustle of the holidays approach.
I got this recipe from one of my husband’s co-workers, who I later found out got it from the Food & Wine Magazine). I, as I usually do, have tweaked it to get more flavor and have the updated recipe below.
(This of course, is gluten free but also dairy free)!
TOMATO BISQUE RECIPE:
8 tbs Earth Balance Butter (in stick form-because let’s be honest who wants to measure out the stuff in a tub?) If you are NOT DAIRY FREE-I find Land O Lakes Butter works really well.
2 large sweet white onions (finely chopped)
3 medium organic carrots (finely chopped)
3 organic celery ribs (finely chopped)
5-6 garlic cloves (finely chopped)
6 tbs all-purpose flour (I have successfully used Bob’s Mill but my personal favorite to cook or thicken soups is Tom Sawyer’s brand-via bought online). For my gluten lovers and those that can eat it…regular flour works fine.
8 cups of Swanson Chicken Broth & Chicken Stock. I used 1/2 or 4 cups of Swanson Chicken Stock, and 4 cups of Swanson Lower Sodium Chicken Broth. The stock adds a bit more depth. You can play with this and add all the stock, and then use most of the broth to finish up your 8 cups.
1 28oz Can of Muir Glen Organic Diced Tomatoes (yes you can use hunts…but I promise the flavor is just not the same…I have tried and always end up not as happy with the results). DRAINED
2 (14.5 oz) cans of Muir Glen Organic Fire Roasted Tomatoes -yes you cans use the Muir Glen regular tomatoes but again you lose the depth of flavor. DRAINED
6 tbs of Muir Glen Organic tomato paste (here I have substituted several brands of organic tomato paste, and I don’t really notice as big of a difference.)
5 tsp white sugar
1/2 cup heavy cream (here I use non-sweeted coconut cream (you can get this in gluten free boxed form you mix yourself from amazon-pretty easy, or you can get a big box of coconut cream shipped in ready to use form). You cannot substitute Silk Soy Creamer and get the same taste, but it can work in a pinch.
Sea salt (which I only end up using tiny pinch)
Fresh Ground White Pepper
Shredded Parmesan (dairy free-or fresh and grate yourself if you are just gluten free).
1. In a large pot melt 4 tbs of butter on medium heat.
2. Turn up the heat to medium high and add the chopped onion, carrots, celery, and garlic. Put the lid on and let the vegetables sweat and cook for 10 minutes. Watch as you are looking for it to lightly brown.
3. Sprinkle the flour over the vegetables and stir over low heat for 1-2 minutes.
4. Add the chicken stock/broth mixture, drained tomatoes, tomato paste, and sugar. Bring to a boil.
5. Cover partially and cook the soup over medium heat, stirring occasionally until all the vegetables are tender or about 15 minutes.
6. Add the heavy cream and 4 tbs of butter and stir.
7. Either take out half of the soup and pour into a blender and puree until smooth OR I find my immersion blender works great! You want it to be mostly smooth with tiny bits of veggies for heartiness.
8. Return the puree if using a blender, or just let the soup simmer if not. Season with any salt or white ground pepper you think is necessary. I use bout a pinch of salt, and 1/8 tsp of white ground pepper.
Serve the soup hot and add croutons (Glutino makes a great parmesan garlic gluten free bagel chip that works well, and/or I add some fresh grated parmesan to the top. Fresh is key!)
I love making salads, and the more pieces to it the better. I often pair this soup with a nice salad that goes well with a homemade balsamic vinaigrette. I will post that in my next blog!
Happy Cooking & Eating!
Can’t wait to hear how it turned out!