Ingredients
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2 tablespoons bacon fat
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1 small onion, diced
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2 celery ribs, diced
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4 small tomatoes, diced
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2 tablespoons basil, minced
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2 cups tomato juice
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2 cups v- 8 vegetable juice
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1/2 cup tomato paste
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2 cups chicken stock
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2 cups heavy cream
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1 (5 ounce) package garlic & herb spreadable cheese (Boursin)
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salt and pepper
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chopped chives (to garnish)
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1 loaf French baguette, diced medium
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5 tablespoons olive oil
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1/2 tablespoon thyme, chopped
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1/2 tablespoon parsley, chopped
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1/2 tablespoon rosemary, chopped
Instructions
- For the Tomato Bisque: In a large soup pot melt bacon fat, add onions and celery. Cook onions and celery until translucent, do not brown. Add tomatoes, basil and cook for 2 minutes. Add tomato juice, V-8 juice, tomato paste, chicken stock and simmer 15 minutes. Add heavy cream and bring back to a boil. Turn off heat and add the tub of cheese. Add salt and pepper to taste.
- For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325°F until a golden brown, approximately 15 minutes.
- Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.