2cupschicken broth (I use Better Than Bouillon Roasted Chicken Base)
12oz.V-8 juice, or vegetable juice
1/2tspwhite pepper
3/4tspkosher salt
1/4cupchopped fresh parsley, plus additional for garnish
2tablespoonshoney
2/3cupheavy cream
Instructions
Saute onions with butter, dill, and oregano in a 4 qt. saucepan until onions are softened, 4 to 5 minutes.
Add flour, cook and stir for 2 minutes.
Add chicken stock whisking in gradually to prevent lumping. Then add the tomatoes and V-8. Add chopped parsley, salt, and pepper and bring to a boil, then reduce heat to low and simmer for 15 minutes.
Next, use a blender to puree the bisque. This is best done in 2 batches. Carefully add the hot liquid to a blender jar filling it to about half. Take the filler cap off the lid and place the lid on the jar and hold a kitchen towel over the lid opening. This will allow the pressure from the hot liquid to escape through the towel. Puree for 1 to 2 minutes until the tomato bisque is creamy smooth.Place the first batch in a separate bowl when finished, then puree the remaining soup. (An immersion blender will work also). When finished, return the bisque to the initial saucepan and reheat, then stir in the honey and cream.
Let the creamy tomato bisque come up to a comfortable temperature for eating. It retains heat really well. Serve and garnish with a drizzle of cream, and chopped parsley or fresh dill if desired.
Notes
This recipe makes approximately 2 quarts, (64 ounces), of bisque.
Be careful when blending hot liquid. It's best to remove the blender's fill cap from the cover and use a towel to cover the fill hole to allow any steam and pressure to release.
My blender took about 1 minute to puree each batch on low speed.
Store leftovers in an airtight container or jar in the refrigerator for up to 3 days or freeze for up to 3 months.