TOMATO BISQUE

Tomato Bisque image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 11

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Ingredients

3 teaspoons extra-virgin olive oil
4 cloves garlic, peeled and minced
2 small onions, peeled and diced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth, homemade or low-sodium canned
8 medium tomatoes, seeded and cut into large dice
4 1-inch-thick slices stale, crusty bread, torn into pieces
1 teaspoon grated orange zest
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

Heat 1 teaspoon of the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes. Stir in the cumin and coriander and 1 tablespoon of the chicken broth. Cook until the onions are very soft, about 5 minutes longer. Add the tomatoes and the remaining broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
Stir in the bread pieces and the orange zest and cook for 5 minutes longer. Working in 2 batches, place the soup in a food processor and process until smooth. Place the soup in a clean saucepan and stir in the salt and pepper. Warm over low heat until hot. Ladle the soup into 4 bowls and swirl 1/2 teaspoon of olive oil into each one. Serve immediately.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 12 grams, TransFat 0 grams

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