I’m over at Cait and Jeff’s house, stealing their internet to blog while we wait for Jersey Shore to start. There’s leftover apple crisp warming up in the oven and their adorable Westie puppy is lovin’ all over Fritz. It’s a good life.
So yesterday, I decided to make soup to celebrate the beginning of fall.
You may have noticed that I’ve celebrated the beginning of fall multiple times despite the fact that the autumnal equinox has yet to actually occur. I also got super excited tonight when Fritz and I went out to the car and realized how COLD it was outside–I had to run back in to get my absolute favorite Fritz/old man/wool sweater.
I’ll give you one guess what my favorite season is.
Roasted Tomato Bisque (from the CIA’s Book of Soups)
- 2 T olive oil
- 3 baby leeks (or one normal-sized leek)
- 1 onion (I used three small shallots)
- 3-4 large tomatoes (about 2 lbs)
- 2 C vegetable broth
- 2 T balsamic vinegar
- 1 T chopped fresh thyme leaves
- 1/4 C long grain white rice
- salt to taste
I didn’t end up using the can of diced tomatoes, because the tomatoes I had were more than enough. Before you get started, slice the majority of the tomatoes (you want about a cup of chopped tomatoes left over) 1/2″ thick and lay them on a lightly oiled baking sheet. Roast the tomatoes at 350 degrees for about 20-30 minutes, then set them aside to cool so you can dice ‘em.
Take the remaining tomato and dip it in boiling water for a few minutes and then in cold water–that will make the skin peel off so you can chop it and set that aside.
Heat the oil over medium heat in a large soup pot, and add the diced leeks and shallots. Cook for a few minutes until soft, then add the tomatoes (both roasted and peeled), thyme, and broth. Let the soup simmer for about half an hour, then add the rice and simmer until the rice is cooked, about another 15 minutes. Add the balsamic vinegar and salt to taste.
Pour the soup into a blender and puree until smooth (or use an immersion blender, if you were lucky enough to have your mother-in-law give you a fantastic one as a gift and you didn’t break it by trying to blend ice with it).
Serve right away–this soup is really thick and satisfying, not like a can of good ol’ Campbell’s soup.
And in case you were wondering what makes a bisque a bisque, they are soups of French origin usually made from a broth of a crustacean (not this soup) or a creamy soup from roasted and pureed vegetables (yup!).
The addition of rice to this soup makes it so creamy–without the cream. I’ll take that any day!
We also picked up our CSA box number 16–it’s the first time you’ve seen pictures of the box in a while, because of 12 & 13 passed by while we were on vacation, 14 was cancelled from the hurricane, and 15 was picked up by Fritz when I was in classes. The box is still looking a little sparse because of the hurricane, but some winter crops should be picking up soon–yay!