Tomato Bisque Soup

• 2 ounces, weight Bacon, Chopped
• 1 Medium Onion, Finely Chopped
• 1 teaspoon Garlic, Minced
• 3/4 cups Tomato Puree
• 14 ounces, fluid Crushed Tomatoes
• 20 ounces, fluid Chicken Stock
• 1/2 cups All-purpose Flour
• 3/4 cups Water
• 2 cups Whipping Cream
• 1 teaspoon Fresh Thyme, Finely Chopped
• 1 teaspoon Fresh Oregano, Finely Chopped
• 6 ounces, weight Parmesan Cheese, Grated
• Salt And Pepper

1. In a Dutch oven over medium heat, cook bacon until fully brown. With a slotted spoon, remove bacon from the pot and reserve. Drain all but 2 tablespoons of the fat from the pot. Add onions and garlic to the drippings in the pot and saute until tender. Remove cooked onions and garlic and add to reserved bacon. When mixture has cooled, puree it in the work bowl of a food processor.
2. In the Dutch oven, combine pureed bacon mixture, tomato puree, crushed tomatoes and chicken stock. Stir well. In a small bowl, whisk together the flour and water. Once combined, whisk into the Dutch oven and bring to a boil.
3. Remove pot from the heat and add whipping cream, thyme, oregano, and Parmesan cheese. If needed, you can add salt and pepper to taste.

weight bacon, onion, garlic, tomato puree, tomatoes, chicken, allpurpose, water, whipping cream, fresh thyme, fresh oregano, parmesan cheese, salt

Taken from tastykitchen.com/recipes/soups/tomato-bisque-soup/ (may not work)