Potato-Tomato Bisque
Submitted by DACAMPBELL
Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.
YIELD
2 servingsPREP
30 minCOOK
30 minREADY
60 minSun-dried tomatoes bring an intensity to this soup that fresh tomatoes can’t touch. Rehydrated in boiling water for 10 minutes, they soften just enough to slice into strips while keeping their concentrated, chewy character. Mixed into a creamy potato base with corn, celery, green onions, and thyme, they give every spoonful a punch of tomato flavor.
The half-puree technique is clever. Most of the potatoes get blended smooth with the bouillon broth, creating a thick, creamy base without adding cream or butter. The reserved ½ cup of cubed potatoes goes back in whole, giving you chunky bites of tender potato throughout the smooth bisque.
Low-fat milk adds just enough creaminess to round out the texture. The soup tastes rich but stays light. Between the potatoes, corn, and sun-dried tomatoes, there’s enough body and flavor that you don’t miss the heavy cream.
This is a two-serving recipe, which makes it ideal for a quick lunch or a light dinner for two.
Kitchen Tips
- Cut the sun-dried tomato halves into thin strips with kitchen shears. Scissors work better than a knife on leathery dried tomatoes.
- Hold the blender lid firmly when pureeing hot liquid. Hot soup expands and can blow the lid off.
- Stir often during the final 8 minutes. The potato starch can settle and scorch on the bottom.
- Thin with water or milk if the bisque gets too thick as it cools.
Variations
- Use vegetable bouillon to keep this fully vegetarian.
- Add a tablespoon of pesto when serving for an Italian twist.
- Stir in a handful of fresh basil leaves for brightness.
Ingredients
Directions
In small bowl cover tomatoes with boiling water; set aside 10 minutes.
In 1½- to 2-quart saucepan bring 1½ cups water and bouillon cube to boil.
Add potatoes; return to boil.
Cover and simmer about 10 minutes, just until tender.
With slotted spoon remove ½ cup potatoes; set aside.
Pour contents of saucepan into container of electric blender.
Holding lid down tightly, blend until smooth; return to saucepan.
Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper.
Cook over low heat, stirring often, 8 minutes.
Season with salt and pepper.
Thin with a little additional water or milk, if needed.
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