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Tomato Bisque
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| Ingredients | |
| 1 small | beet |
| 2 tablespoons | extra-virgin olive oil |
| 1/2 cup | chopped onion |
| 6 cups | vegetable, beef broth |
| 12 small | tomatoes |
| 1 cup | chopped fresh basil |
| 1 teaspoon | dried thyme |
| 1/2 teaspoon | dried oregano |
| 1 cup (as needed) | toasted dry buns |
| Salt | |
| pepper | |
Directions
Preheat your oven to 350°F. While the oven is heating, trim and peel the beet. Put the beet on a baking pan and bake it until tender (1 to 1.5 hours). Let the beet cool and chop it. There’s no need to be precise. You’re going to run it through a blender later. Maybe just chop it in half while it’s still hot.
Saute the onion, garlic, and celery in the olive oil until tender (about 5 to 10 minutes). If you don’t like lots of dirty pots and pans, use the same large pan you’re going to use to heat the soup. And don’t worry — you’ll still have lots of dirty pans. I did…
Add the vegetable broth, tomatoes, basil, thyme, and oregano to the sauteed mixture. Bring it to a boil and then let it simmer for 20 to 25 minutes. Stir occasionally. Or frequently, if you’re like me. A watched pot is quite enjoyable. A stirred, watched pot, even more so.
Using a food processor or blender, blend the soup, beet, and tofu until smooth. Unless your food processor or blender is very large, you’ll need to stage this in several batches. No problem. As my mother used to say, it all ends up in the same place. (I think she was talking about something else, though…) In this case, everything ends up in another large pot or large bowl. Yup, another dirty dish.
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