My daughter wasn’t one of those kids to liked soup while she was growing up, however, whenever I make this bisque, she’s all over it! It’s crazy! It’s one of our family favorites and I can whip up a batch in less than thirty minutes.
Keeping the ratio of more zucchini than stock helps make the bisque thick and hearty, and the half and half adds a silky richness without the heaviness of cream.
One of my family’s favorite weekend lunches is old-school grilled cheese sandwiches alongside a bowl of steaming hot tomato soup. Most of the time, canned tomato soup is fine, especially when we’re short on time, but the flavor in canned soups just don’t come anywhere close to making it yourself.
So today, I took advantage of having a few hours of free time, picked up some fire-roasted tomatoes and colorful bell peppers and came up with this deliciously rich, spicy, and hearty bisque. A little trick when making a thick soup like this is to use cooked rice. It will add the luscious texture you’re looking for without adding the calories found in heavy cream.
Think about a big steaming bowl of soup and then wait a moment as your mind begins to wander. Are you having happy, comforting thoughts? Maybe memories of being sick as a child and either your mother or grand-mother serving your favorite soup with a towering stack of saltine crackers?
Soup can be warm and comforting on a cold day, chilled and soothing on a hot day, the cure for the common cold or even good for the soul. And it doesn’t take a lot of ingredients to make a really flavorful soup. In fact, last weekend, I think I may have created my favorite soup ever. While I was at the grocery store, I passed by a display of the most gorgeous, fresh poblano peppers I had ever seen. I couldn’t help myself. Soon my cart was filled with poblanos, red bell peppers, fresh cilantro, carrots, onions and all the remaining ingredients to make my own version of fire-roasted poblano and red pepper bisque.