Healthy Tomato Bisque En Croute


Learn how to make this delicious healthy tomato bisque soup recipe from the Kenmore in-house chef Kari Karch.

preparation

preparation Time
0 mins

cook Time
0 mins

servings
4

calories
993 per serving

ingredients

  • 1 tablespoons butter
  • 1 medium onion
  • 1 carrot
  • 1 celery stalk
  • 3 cloves garlic
  • 2 tablespoons tomato paste
  • 1 teaspoons dried thyme
  • 1 teaspoons dried basil
  • 1 bay leaf
  • Kosher salt and fresh cracked black pepper
  • 1 28 oz can of San Marzano tomatoes
  • 2 pounds fresh heirloom tomatoes, peeled
  • 32 ounces fat free and low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 pounds puff pastry
  • 1 egg mixed with 1 Tbsp. water

directions

To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.

Chop onions, carrots, celery and garlic using a food processor (10 cup) or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Season with salt and pepper & cook stirring often until soft, about 8-10 minutes. Add tomato paste & spices. Pour in chicken broth and San Marzano tomatoes. Cut up heirloom tomatoes, puree in food processor & add to the pot stirring well.

Reduce heat to low and simmer covered for 30 minutes.

Strain soup then return to the pot and add heavy cream and season if necessary.

Allow the soup to cool for two hours or overnight - in the refrigerator.

Divide the soup among six 8-ounce soup cups or bowls. (we only had/used 4 bowls) Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.

Preheat oven to 450 degrees.

Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 12-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall. Serve immediately.

recipe by

Kari K.


mm
Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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