Classic Tomato Bisque Soup

This is the perfect soup to help you transition into the cooler autumn weather. Play around with a variety of different tomato varieties when they are in season and see which you prefer.

Servings: 4-6 Servings

Prep Time: 1 Hour & 15 Minutes

Cook Time: 1 Hour

Total Time: 2 Hours & 15 Minutes

Ingredients:

• 3 1/2 Pounds of Tomatoes (use what you have on hand. I have made this soup with a variety of tomatoes from heirloom, grape tomatoes, regular round or roma- they are all delicious)

• 1 Large Sweet onion

• 1 Large Carrot

• 12-14 Whole cloves of garlic

• 4 Tbsp Melted Butter

• 4 Cups of Chicken broth

• 1/2 Cup OR 1 Cup Heavy whipping cream (This is a preference thing. I normally go for one whole cup of heavy cream and its fantastic).

• 3 Tsp Sugar

• 4 Sprigs of Fresh thyme

• 1 Cup Fresh basil

• 1/2 tsp Chilie flakes

• Salt & Pepper to taste

Instructions:

1. Preheat your oven to 450F. Line a baking sheet with parchement paper. (Health coaching tip: I like to use parchment paper over paper foil whenever possible to help avoid heavy metals in my diet. Foil can not be digested by the body so micro particals are then stored in the bodies fatty tissues- think brain, liver etc. This can result in brainfog, neurological disorders & memory loss).

2. Cut tomatoes into large chunks and place on your baking sheet. For a smoother soup you can remove the seeds but i tend to keep them in. (Health coaching tip: Tomato seeds are actually such a benefit for the skin, heart, weigth management and immune system. They are also a wonderful source of fibre which can help improve digestion).

3. Add to the baking sheet large chunks of chopped onion, carrots and whole garlic. Keep the garlic whole with the skins still on. This will help to prevent the garlic from burning.

4. Drizzle the whole pan with melted butter and lightly sprinkle salt and pepper to taste.

5. Roast for 45 minutes to an hour. We don't want burnt tomatoes but we do want a bit of colour.

6. Once the roasting is done, use a fork to help remove the skins from your garlic cloves. Transfer all of the roasted goodness into a large soup pot making sure to scrape the juices on the pan with a spatulla and into the pot.

7. Add 4 cups of broth and the sprigs of thyme and simmer uncovered for about 20 minutes.

8. Remove the springs of thyme, let cool, then scrape the thyme leave back into the soup. I have also occasionally added a 1/2 tsp of dried thyme to the soup in lieu.

9. Puree the soup in a blender or with a hand emerssion blender. Add sugar, fresh basil and heavy whipping cream. Blend for 5 minutes or until you've reached a very smooth consistency.

10. Adjust for flavour with any added salt, sugar or pepper. Start with 1/4 tsp when adjusting any flavour at a time and taste between each addition. Remember that salt helps to enhance flavour, sugar helps to tame acidity and pepper is for kicks!

11. Serve with a side of crusty bread grilled cheese or garnish with croutons, extra cream or olive oil, fresh black pepper or chilie flakes.