One of our favorite kind of meals is soup for supper. With Autumn slowly approaching and somewhat cooler evenings. I decide to make some different soups. The best night to have a lovely soup would be Sunday evenings, when you want something light after a day of church.... For a less laborious Sunday, you can make this the night before. I also thought it would be fun to share some of the soups we have for supper...So here you go. This also goes along with the study on the 1940's which Freckles and I have been working on. Tomato soup was definitely one that would have been made in that time, except with all the rationing they probably didn't use the butter and cream much. So with just a handful of tomato's, one could feed a family with it.
Here is a more creamy version for you.
Beware...There is a lot of butter and cream in this. I used this recipe....
But doubled it so my family could have soup for lunch during the week...
Note* The recipe I am providing here is not doubled.
~Heirloom Tomato Bisque~
Saute 1/2 C. diced onion and 1 Tbl. minced fresh tarragon in 6 Tbl. butter
Add 4 cups diced tomato's. I used heirloom and regular tomato's & 4 cups chicken broth: bring to a boil, then remove from heat.
In a separate pan, melt 2 Tbl. butter, add 2 Tbl. flour, and stir for 3 minutes. Stir in 1 1/4 Cups heavy cream and 3/4 cup half-and-half: bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in 1/4 cup minced fresh parsley and 1/4 cup honey. Add to broth mixture,
puree: and cook for 5 minutes. Add salt and pepper to taste.