Tomato Bisque With Garlic Croutons

Ingredients

For the Tomato Bisque

• 2 tablespoons bacon fat
• 1 small onion, diced
• 2 celery ribs, diced
• 4 small tomatoes, diced
• 2 tablespoons basil, minced
• 2 cups tomato juice
• 2 cups v- 8 vegetable juice
• 1/2 cup tomato paste
• 2 cups chicken stock
• 2 cups heavy cream
• 1 (5 ounce) package garlic & herb spreadable cheese (Boursin)
• salt and pepper
• chopped chives (to garnish)

For the Garlic Croutons

• 1 loaf French baguette, diced medium
• 5 tablespoons olive oil
• 1/2 tablespoon thyme, chopped
• 1/2 tablespoon parsley, chopped
• 1/2 tablespoon rosemary, chopped
• 1/2 tablespoon basil, chopped
• 1 tablespoon granulated garlic

Directions

1. 1

   For the Tomato Bisque: In a large soup pot melt bacon fat, add onions and celery. Cook onions and celery until translucent, do not brown. Add tomatoes, basil and cook for 2 minutes. Add tomato juice, V-8 juice, tomato paste, chicken stock and simmer 15 minutes. Add heavy cream and bring back to a boil. Turn off heat and add the tub of cheese. Add salt and pepper to taste.

2. 2

   For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325°F until a golden brown, approximately 15 minutes.

3. 3

   Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.