Tomato Bisque with Homemade Garlic Croutons
4 tbsp butter
1 sweet onion, diced
2 slices bacon, chopped
4 cloves garlic, minced
5 tbsp flour
5 cups chicken broth
28 oz can whole peeled tomatoes, undrained
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp black pepper
1 bay leaf
1 c heavy cream
Grated parmesan cheese
1/2 loaf French bread - day old (I used a cheese French bread from the bakery of our local grocery store)
3 tbsp butter, melted
Garlic powder
Black pepper
Heat butter in large soup pot, add onion and cook until translucent. Add the bacon and garlic, cook until the bacon is crispy (be careful not to burn the garlic). Add the flour and stir continuously for 2-3 minutes. Add the broth and tomatoes and bring to a boil. Reduce heat, add the seasonings and herbs, and simmer 30 minutes. Blend the soup with an immersion blender until smooth (or in batches in a blender). Stir in heavy cream and top with parmesan and croutons (recipe below).
Cut bread into 1 inch cubes, place in mixing bowl. Melt 3 tbsp butter, pour over bread cubes. Sprinkle with garlic powder and black pepper, toss to coat. Brown croutons over medium-high heat in a nonstick skillet. Drain on paper towel.
