Tomato Bisque

On these cold winter days we've been having I have enjoyed making different kinds of soup. There is something about a bowl of soup that warms you from the inside out.

Here is a good one to try when you have a little time to spend in the kitchen.

Tomato Bisque

• 4 tablespoons unsalted butter
• 2 slices bacon, chopped
• 1 large yellow onion, chopped 
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped 
• 4 cloves garlic, minced 
• 5 tablespoons all-purpose flour
• 6 cups low sodium chicken broth
• 1 quart (32 ounces) stewed tomatoes
• parsley and thyme 
• 1 cup heavy cream 
• 1 3/4 teaspoon kosher salt 
• Freshly ground black pepper

 
Melt butter in large soup pot over medium-high heat. Add the bacon. Cook, stirring until crisp for about one  minute. Use a slotted spoon to dip the bacon out and onto paper towels. Set aside. 

Lower the heat to medium, add the onion, carrots, celery, and garlic. Stir occasionally. Cook until soft and fragrant, about 8 minutes.

Stir in the flour. Continue stirring for 3 minutes. Pour in the broth and tomatoes. Bring to a boil while stirring constantly. Add parsley and thyme to taste. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
 

In small batches, ladle the cooled soup mixture into a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream and salt into the soup and season with pepper to taste. Garnish with the crispy bacon and dribbles of additional cream. After you dribble a few drops of cream use the tines of a fork to draw a heart or your guest's initials. Serve immediately.