Saturday, January 5, 2013

Tomato Orange Bisque


I seem to be a collector of Tomato soups.  Creamy, Cheesy, Spicy, Savory... But this unique twist sets this soup apart.  It does indeed have a sweet orange taste that is wonderful!

I made this in a slow cooker, 8 hour low setting.  Slow cooking tomatoes is the best way to make a tomato soup.  This  allows the savory earthy tastes to be accented with the natural sugars in the tomatoes and carrots to blend with the tangy sweetness of the oranges for a delicious combination of earthy savory tomato matched with the sweet orange citrus tastes!

The recipe is a classic from South Africa.  I adapted a bit by adding a brick of cream cheese in place of the half and half in the original.  Best of all, well, second best after the taste, I got a big full crock pot full of soup, dinner for 4, lunch for two and a couple of cups in the freezer for later for under $6.  Great taste and a bargain!

I prettied it up by using a Pesto/Mozzarella grilled cheese sandwich as croutons and a sprinkling of basil ribbons.


 Here's what I did...


Tomato Orange Bisque


Ingredients
  • 2 TBS Olive Oil
  • 1 Medium Onion, chopped
  • 2 Medium Carrots, chopped
  • 1-1/2 Cups Chicken Stock
  • 1 LARGE (28 Oz) Can Crushed Tomatoes in juices
  • Juice of 1 Large Orange
  • 2 Sprigs Fresh Thyme, chopped
  • Zest of 1 Large Orange
  • 1 (8 OZ) brick Cream Cheese
  • Salt and Pepper to Taste
Cooking Directions
  1. This is a slow cooker recipe, best if simmered all day at Low for 8-10 hours, or set on high for 3-4 hours.
  2. Add the can of tomatoes to the crock pot and begin cooking
  3. Meanwhile, in a heavy bottomed saute pan, heat the oil over medium high heat until just before it starts to smoke
  4. Add the onions and carrots to the oil and saute for 5 minutes until the onions begin to turn translucent.
  5. Add the chicken stock to the saute pan and heat.
  6. Transfer the onions/carrots/stock mix to the crockpot.
  7. Add the Orange Juice and thyme to the pot, close lid and leave alone for 8 hours.
  8. One hour before serving, take a hand blender and blend everything until ithick but smooth. If you do not have a hand blender, use regular blender or food processor and blend in batches.
  9. Add the cream cheese and orange zest and set the crock pot on high. Cook uncovered for one hour.
  10. Blend one more time to make sure the cream cheese has melted and blended
  11. Taste the soup and add Salt or Pepper as needed
  12. Serve HOT and ENJOY!

Like I said, a WONDERFUL change of pace for a tomato soup.  It had a light crispness from the citrus but still plenty of Earthy savory tomato flavors. It was wonderful with the grilled cheese sandwich used as croutons, served with an Italian classic authentic Bruschetta with tomatoes (tomorrows post), and equally delightful as a lunch with a salad of Orange and Fennel.  I like all kinds of music, country AND Western, as well as Soup and sandwich and soup and salad!

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So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

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1 comment:

  1. Happy New Year Dave and Jackie. Looking forward to seeing you in NC this year.

    ReplyDelete

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