Crock Pot Roasted Tomato Bacon Bisque

Crock Pot Roasted Tomato Bacon Bisque

By | 2019-11-08T14:03:30-08:00 November 17th, 2019|0 Comments

Yields1 Serving
Prep Time20 minsCook Time6 hrsTotal Time6 hrs 20 mins

 6 Slices Bacon
 2 Cans Italissima fire roasted tomatoes. (398 ml)
 1 Can Italissima tomato paste (156 ml)
 2 tsp Fresh Garlic, chopped
 1 Cooking Onion
 2 Carrots
 3 sticks Celery
 4 cups Chicken Broth
 ¼ Fresh Basil, chopped
 3 tbsp Butter
 ¼ cup Flour
 1 cup Cream or Milk
 6 oz Parmesan
 Kosher Salt
 Black Pepper

1

In a frying pan, fry bacon pieces until fully cooked. Add cooked bacon to crock pot with canned tomatoes, vegetables, broth, basil, and seasonings.

Cook on low for 6-8 hours, or high for 2-3 hours, stirring occasionally if possible.

In two batches, place soup in blender and puree until smooth, then return to crock pot. OR use an immersion blender to do the job right in the crock. (Be careful with the hot soup!)

Make a roux - melt butter in a saucepan over medium heat, then whisk in flour to create a paste. Slowly whisk in milk or cream until smooth.
Stir roux and cheese into soup, and continue to cook for another 30-40 minutes, until cheese is melted. Stir before serving.

Garnish with more shredded cheese and basil if desired, and serve with cheese toasts. Enjoy!

Recipe Author or Source
2

https://thecrumbykitchen.com/crock-pot-roasted-tomato-bacon-bisque/

Ingredients

 6 Slices Bacon
 2 Cans Italissima fire roasted tomatoes. (398 ml)
 1 Can Italissima tomato paste (156 ml)
 2 tsp Fresh Garlic, chopped
 1 Cooking Onion
 2 Carrots
 3 sticks Celery
 4 cups Chicken Broth
 ¼ Fresh Basil, chopped
 3 tbsp Butter
 ¼ cup Flour
 1 cup Cream or Milk
 6 oz Parmesan
 Kosher Salt
 Black Pepper

Directions

1

In a frying pan, fry bacon pieces until fully cooked. Add cooked bacon to crock pot with canned tomatoes, vegetables, broth, basil, and seasonings.

Cook on low for 6-8 hours, or high for 2-3 hours, stirring occasionally if possible.

In two batches, place soup in blender and puree until smooth, then return to crock pot. OR use an immersion blender to do the job right in the crock. (Be careful with the hot soup!)

Make a roux - melt butter in a saucepan over medium heat, then whisk in flour to create a paste. Slowly whisk in milk or cream until smooth.
Stir roux and cheese into soup, and continue to cook for another 30-40 minutes, until cheese is melted. Stir before serving.

Garnish with more shredded cheese and basil if desired, and serve with cheese toasts. Enjoy!

Recipe Author or Source
2

https://thecrumbykitchen.com/crock-pot-roasted-tomato-bacon-bisque/

Crock Pot Roasted Tomato Bacon Bisque