Finally a soup day! It didn’t hit 70 so it’s a soup day. If you have a bunch of carrots this bisque might be just what you’re looking for.
These carrots were organic, but super-sturdy and in need of being souped or caked, which may happen next…
Chop your carrots
and put them on to cook.
Chop celery, don’t throw out the tops, use them too.
When the carrots are mostly cooked throw them in the blender but wait, set a few aside first. Ok, now blend.
pour into crock pot
Add tomatoes, celery, onion, herbs
reserved carrots, and seasoning
If you also feel the urge to throw in more garlic and realized the celery still needs to go in now's the time to put it in.
cook at least 1-2 hours on high, or 4-5 on low.
Serve with shredded cheese and pepper to taste. Then have a second bowl because it was pretty good.
- 2 to 2 1/2 lbs carrots, peeled and cut into chunks
- 28 oz can of diced tomatoes, (or 2-3 cups of fresh tomatoes, peeled, in chunks)
- 2-3 cups chicken broth, canned or your own-made chicken stock
- 2-3 cloves garlic, chopped
- 1/2 cup celery, chopped ---use the leaves too
- 1 medium onion, chopped and sauteed
- 2-3 sprigs of sage, snipped small
- 2-3 sprigs of thyme, leaves removed from stems--no need to snip
- 2-3 tsp salt, or more to taste
- white pepper to taste, fresh ground is good
- 1/2 cup cooked cubed chicken or ham
- 1/2 to 1 cup half-and-half
- 1/2 cup or more shredded cheese, Monterrey jack or cheddar, for garnish
Cook carrots and garlic in broth until about tender; set aside a few carrots, and blend
the rest; pour into crock pot, if using; or into large kettle on stove;
Add reserved carrots, tomatoes, celery, onion, herbs and seasoning.
In crock pot cook at least 1-2 hours on high, or 4-5 on low; on stovetop, on medium-high
for about an hour, stirring occasionally.
Shortly before serving add meat, if desired; also half-and-half, if desired.
Serve with cheese sprinkled on each serving