Saturday, I dished dinner and called the family in to eat. I was met with mixed enthusiasm, as to was to what was on their plates. First item was the soup; my husband, gave me a questioning look then asked “Why is there so little in my bowl?” I gave each of them about a quarter cup of soup, which just filled the bottom of the bowl. I was not sure if they would like soup, so why waste it?
Next on their plate was a honey-smoked thick cut pork chop, the kind I usually get for stuffing, a Cheryl worthy buttery yeast roll and Paddy’s green bean supreme.
The soup was huge a big hit. My husband went back for two whole bowls; he and our daughter were already calling dibs on the leftovers for lunch this week. This was a triumph since my husband cannot stand the taste of tomato soup. *I do a happy dance and throw confetti!*
The soup has creamy tomato taste, like tomato bisque soup. The soups only dairy is four tablespoons of butter. So where is the soup getting its creamy taste? Pumpkin, yes I said pumpkin. The other surprising aspect to this recipe is with two simple changes you could serve it to your vegan friends.
Not Bisque, Tomato Bisque Soup
1 small onion, chopped
4 Tablespoons of butter (could use vegetable oil)
1 28 oz can of whole tomatoes
2 15oz can of whole pumpkin, not pie filling
4 cups of chicken broth, (could use vegetable stock, but it will alter the taste)
2 Tablespoons dried parsley
½ teaspoon of ground ginger
2Tablespoons ground pepper
1 teaspoon of white sugar
Directions:
In soup pot, melt butter and sauté onions until soft and translucent
Add broth and bring to a boil for ten minutes
Add entire can of tomatoes to a food processor or blender, puree until smooth
Add tomato puree, canned pumpkin and spices to broth
Simmer for fifteen minutes
Check back tomorrow for the green beans supreme and pork chop recipe
