Right out out of the gate I am going to tell you don’t bother telling me this is not a Bisque. I know. It does not have seafood or seafood stock which a bisque typically has.
It is named such simply because it is named for a good friend of mine who requested I recreate a soup that The Great American Bagel used to have on their menu.
They are no longer in our town, and she hasn’t seen it on their menu in other towns, so that is where I came in.
NO CLUE WHAT SO EVER what the original tastes like or what is in it. I simply went off what she said. “Please make a tomato’y creamy vegetarian soup with southwest black beans, corn and southwest stuff.. in it”
This was the result. She loves it. My Veg Friends Love it. So it’s going on the books!
Vegetarian Southwest Tomato Bisque
- 1 Tbsp Grape seed Oil or cooking oil of your choice
- 1 ½ Cups Spanish White Onion diced
- 3 Garlic Cloves grated
- 1 Cup Celery diced
- 3 oz California Sun Dried Tomatoes chopped
- 6 oz Pinot Grigio White Wine
- 1 Tbsp Sweet Paprika
- 1 Tbsp Herbs De Provence
- ½ tsp Black Pepper Fresh Cracked
- ¼ tsp Mustard Powder
- 2 Tbsp Flour
- 2 Tbsp Unsalted Butter
- 6 oz Tomato Paste NSA
- 4 Cups Pacific Organic Vegetable Broth
- 2 Cups Half and Half
- 10 oz Ro-Tel No Salt Added drain to reduce spicy heat if wanted
- 15 oz Tomato Sauce NSA
- 15 oz Black Beans NSA
- 15 oz Sweet Corn NSA
- 1 ½ Cup Julienne Carrots
- Over meadium high heat, saute onions, garlic, sun dried tomatoes, and celery in oil until fragrant
- Add wine and reduce until almost gone
- Stir in paprika, herbs de provence, black pepper, mustard powder, stirring for about one minute until herbs are fragrant
- Add butter, flour, and tomato paste stirring until well combined
- Reduce heat and slowly stir in cream
- Add remaining ingredients and simmer on low for about 20 minutes