From FTY Autumn Newsletter a variation on a recipe from “Vegetable Soups From Deborah Madison’s Kitchen”.
Smoky Tomato Bisque
Serves 4
Preparation time 45 minutes
2 tablespoons olive oil
1 large yellow onion, thinly sliced
5 garlic cloves, slivered
1 tablespoon Spanish smoked paprika (more to taste)
4 pounds of ripe Beefsteak tomatoes, cut into chunks
4 slices of bread, torn into pieces
4 slices of bread, cut into cubes
1/4 cup fresh basil
1 teaspoon sugar
1/2 cup cream (vegans use coconut milk)
olive oil for frying
sea salt and freshly ground pepper
chopped, fresh parsley for garnish
Heat oil in a large, heavy bottomed pot, add onion and cook for 2 minutes, add garlic and cook for one minute more. Then add the paprika, tomato, torn pieces of bread, basil, sugar, 1/2 teaspoon of salt and 4 cups of water. Bring to a boil and then cover and simmer about 20 minutes or until the tomato has broken down.
Pass the soup through a food mill if you have one or stir through a fine sieve, pressing the juices out and removing the pulp. Return the soup to the stove, taste for salt, add more paprika one pinch at a time if you want more smokiness, and season with fresh pepper.
Stir in the cream.
Toss the cubes of bread with a little olive oil and a pinch of salt. Crisp the croutons on the oven at 350F until golden brown, about 5-8 minutes. Add the croutons to the soup and serve with a pinch of fresh parsley.