Tomato Bisque With Garlic Croutons

• For the Tomato Bisque
• 2 tablespoons bacon fat
• 1 small onion, diced
• 2 celery ribs, diced
• 4 small tomatoes, diced
• 2 tablespoons basil, minced
• 2 cups tomato juice
• 2 cups v- 8 vegetable juice
• 1/2 cup tomato paste
• 2 cups chicken stock
• 2 cups heavy cream
• 1 (5 ounce) package garlic & herb spreadable cheese (Boursin)
• salt and pepper
• chopped chives (to garnish)
• For the Garlic Croutons
• 1 loaf French baguette, diced medium
• 5 tablespoons olive oil
• 1/2 tablespoon thyme, chopped
• 1/2 tablespoon parsley, chopped
• 1/2 tablespoon rosemary, chopped
• 1/2 tablespoon basil, chopped
• 1 tablespoon granulated garlic

1. 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.
2. For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325u0b0F until a golden brown, approximately 15 minutes.
3. Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.

tomato, bacon fat, onion, celery, tomatoes, basil, tomato juice, vegetable juice, tomato paste, chicken stock, heavy cream, garlic, salt, chives, garlic, olive oil, thyme, parsley, rosemary, basil, garlic

Taken from www.food.com/recipe/tomato-bisque-with-garlic-croutons-329364 (may not work)