This is my take on the rich, velvety tomato bisque served at Medieval Times—a bowl of nostalgia and flavor. Normally, I shy away from recipes that call for a long list of ingredients, since they often mean extra work and less spontaneity in the kitchen. But this soup is worth the exception. It's simple enough to make, yet deeply satisfying, with a flavor that brings you right back to the royal feast.
This is undoubtedly a long list of ingredients to gather but still simple enough to accomplish in a short amount of time.
- 2 tbsp canola oil
- 3 medium carrots
- 2 celery stalks
- 1/2 medium red onion
- 1 tbsp garlic powder
- 1 15 1/2 oz can Tomato sauce
- 2 6 oz cans tomato paste
- 5 cups water
- 1 tsp paprika
- 3 tbsp sugar
- 2 tsp salt
- 1/4 tsp black pepper
- 1 pinch Italian seasoning
- 1 tbsp lemon juice
This preparation is simple as it uses a slow cooker and will cook unattended.
- Combine the canola oil, diced carrot, diced celery and diced onion in a sautee pan and sautee until translucent and starting to brown.
- Add the sauteed vegetables and the remainder of the ingredients in a slow cooker on low for 5 hours.
- Using a handheld blender, blend the mixture until silky smooth
- Cook on low for an additional hour.
This soup is best enjoyed on a cold winter day with a glass of red wine and a warm baguette. Sour cream or heavy cream can be added along with chives and/or fresh parsley.
- This can be done on a stovetop as well if a slow cooker is not an option. Sime on low for several hours. This will achieve the same delicious result.