Soup. I have always thought that soups were relatively difficult to make from scratch, complex things with many flavors. As a result, I avoided them like the plague.However, as the weather has been turning to cold (finally!), I have been looking for more seasonal influences to what I want to cook up. While I am not a fan of tomato soup of any kind, I had a request from Ashley to make her favorite soup: tomato bisque.
For those of you who do not know the difference between a tomato soup and a bisque, the answer is simply cream. The cream cuts the tomato flavor while making the soup thicker. I put a little too much cream into mine so the recipe below cuts the amount in half from what I actually used. It still tasted great but a smidgen too much of the tomato flavor was masked.
