A perfect tomato and ginger soup for those cold winter nights! Best of all , it makes a great freezer option!
With a baby on the way, I’m all about the freezer friendly meals and comfort foods. Luckily, most soups fall into both categories. Whether or not Ara likes it, we’ve been having a whole lot of soup 😉
Ginger based soups are some of our favourites, so a tomato and ginger pairing seemed only fitting. Besides a little bit of chopping prep time, it’s relatively easy to make. And an immersion blender let’s me keep the dishes to a minimum. (2 pots and a small cutting board is all you need!)
The best part of this soup? You can lighten it up by not adding the cream and it tastes fantastic! The very first time I made it, I actually omitted the cream and Ara was hooked. We like to change it up depending on what we’re in the mood for! Whatever you choose, you’ll love it! Plus it’s great to freeze- just leave the cream out and add it when you’re warming it up!
Read on for the recipe friends and Happy Monday!
Tomato Ginger Bisque
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp grated ginger
- 2 tbsp minced garlic
- 2 cups onions, finely chopped
- 5 roma tomates, diced
- 1 cup flour
- 1/2 cup melted butter
- 1/2 cup heavy cream
- salt and pepper to taste
Warm up oil and butter in a large pot over medium heat. Add 2 cups of onions and cook for 6-8 minutes until softened and translucent.
Add ginger and garlic. Stir until well coated. Add in tomatoes and stir. Let boil and then reduce heat to a simmer.
In a separate saucepan, slowly cook flour and melted butter into a roux. Keep stirring it slowly until it turns into a light brown liquid.
Add roux into main pot. Whisk until well incorporated. Let soup simmer 10-15 minutes.
Remove from heat and using an immersion blender, blend soup mixture until no lumps remain. Season with salt and pepper. Put back on low heat and add in cream. Cook for an additional 5 minutes and serve.