One thing that I always turn to when the weather gets cold is soup. A good soup could warm the soul. This soup is pureed and creamy with small bits of carrots and onions that gave it a nice bit of texture. It was light, healthy, and would have been perfect if I had a grilled cheese sandwich to accompany it…alas I only had the Cheddar Cheese Biscuits (which were still very good).
Chicken Tomato Bisque
Adapted from Ladies’ Home Journal
2 tablespoons olive oil
1 carrot (chopped)
1 medium onion (chopped)
2 cloves garlic (minced)
1/2 cup flour
1 can whole tomatoes with juice (28 ounce)
1 1/2 cup chicken broth (low sodium)
1 teaspoon dried oregano
1 teaspoon pepper
1/4 cup heavy cream
1 teaspoon salt
2 cups chicken (cooked and shredded)
In a 6 quart pot over medium-high heat, combine olive oil, carrot, onion and garlic. Cook, stirring occasionally until onion is soft (about 6 to 8 minutes). Stir in flour until vegetables are coated, then add tomatoes.
Add broth and 1/2 teaspoon oregano and stir, breaking up tomatoes. Bring to a boil, reduce heat to a simmer and cook 8 to 10 minutes.
If you have an immersion blender just blend right in pot. If not working in small batches, puree soup in a blender or food processor and transfer back to pot. Stir in cream, salt and chicken and heat through. Season to taste and serve garnished with remaining oregano.
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