We hope you had a nice winter break and are glad to be back! We have some great ideas for the blog this year that we hope to roll out soon. Today we are now including printable versions of our recipes, all you have to do is click on the title of the recipe down below and a pdf will download for you to print!
Now, since we got a lot of new cooking toys this Christmas, we are still testing some of them out to see if they are practical and useful (also add affordable) for college students to have.
One toy we received is a submersion blender which is quite useful for this time of year when the weather calls for a nice hot bowl of soup (it’s only a few weeks into winter here in Pittsburgh but the weather decided to skip the “gradual” transition from Fall to Winter and jumped right into winter!)
An immersion blender is exactly what it sounds like: a magic wand you stick into a pot of cooking stuff and it magically turns it into soup. Before, if we wanted homemade soup, we needed to pour out the cooking stuff into a blender and then it magically turns into soup. However, the transport and pouring of hot cooking stuff is never a great idea.
We both love tomato soup and decided to try out tomato bisque which is more hearty and a teeny bit chunkier than that plain old canned stuff. This was our first attempt and it turned out very well! (adapted from this recipe)
Move over Campbell’s, Declan and Erica have you beat!
- Servings – 4 to 6
- Prep time – 25 minutes
- Cook time – 30 minutes
- 1/4 cup butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves minced garlic
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 2 (14.5 ounce) cans fire roasted diced tomatoes, drained
- 3 tablespoons white sugar
- 1/4 cup heavy cream
- 1 teaspoon dried basil (optional)
- Salt and black pepper to taste
1. Melt butter in a large pot over medium heat and stir in the onion, celery, carrot, and garlic. Cook and stir for about 8 minutes or until the veggies are tender and begin to brown.
2. Stir in the flour and cook for another minute. Don’t stop stirring.
3. Gently stir in the tomato paste, chicken broth, tomatoes and sugar and bring to a boil over high heat. (Yes we changed pots half way through the recipe because we doubled the recipe and ran out of room. So much for never transporting hot cooking stuff.)
4. Once boiling, turn heat down to medium low, cover, and let simmer for 15 minutes. The veggies will become very tender.
5. Turn off the heat and insert the immersion blender. Give a quick couple of pulses and then puree the soup until you reach a desired consistency, this should only take in a minute or two. Here is a video on how to use an immersion blender. If you don’t have an immersion blender, you can still pour it into a blender, but please be very careful!
6. Turn the heat back on to medium and stir in the cream. Season with a bit of salt and pepper (and basil if you wish).
7. Once the soup is hot serve and enjoy!
P.S. – To add a little zest to this recipe, try adding some bad kitty to the pot!