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Chef Keegan's Favorite Tomato Bisque
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Chef Keegan's Favorite Tomato Bisque

Sixteen 1/2-inch-thick French
baguette slices
Olive oil
6 tablespoons unsalted butter
2 large tomatoes, chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 onion, chopped
1 garlic clove, crushed
A 28-ounce can crushed tomatoes
with purée
3/4 cup tomato juice
3 tablespoons tomato paste
2 tablespoons golden brown sugar
1/4 teaspoon white pepper
1/2 pound mushrooms, sliced
1/2 tablespoon chopped parsley
Pinch dried oregano
Pinch dried basil
Pinch dried thyme
1 cup heavy cream
Approximately 2 cups chicken stock
4 ounces mozzarella, shredded
8 thin slices Provolone

Preheat oven to 400 degrees F. Place baguette slices on heavy large
cookie sheet. Brush both sides of bread with olive oil. Bake until golden brown, about 10 minutes. Cool completely.
Melt 2 tablespoons butter in heavy large saucepan over low heat. Add
half of chopped tomatoes, carrot, celery and half of chopped onion.
Cook 10 minutes, stirring constantly. Add garlic and sauté 2 minutes.
Mix in crushed tomatoes, tomato juice, tomato paste, sugar, and white pepper. Cook over low heat 1 1/2 hours to develop flavors. Cool
the mixture slightly. Purée in batches in blender. Set the purée aside.
Melt the remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add remaining chopped tomatoes, remaining onion, mushrooms, parsley, oregano, basil and thyme; sauté until vegetables
are tender, about 8 minutes. Mix in tomato purée and cream. (Soup
will be very thick.) Add enough stock (probably about 2 cups) to thin
the bisque to the desired consistency. Cool until heated through, stirring frequently. (Can be prepared to this point 1 day ahead. Cover and
refrigerate. Rewarm before continuing.)
Preheat broiler. Ladle soup into ovenproof soup crocks. Top each with
2 croutons. Top with mozzarella and Provolone cheese. Broil until soup bubbles and cheese melts, watching carefully, about 1 minute. Serve hot. Serves 8.

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