What's for Dinner - Easy to make Tomato Bisque and beer pairing

Easy Tomato Bisque Soup
What beer should we pair it with?

Tomato bisque is a great dinner starter if a salad is not desired. The lighter blond ales such as Fireman’s #4, Saint Arnold Fancy Lawn Mower, Brooklyn Summer Ale, or even Maredsous Tripel or Duvel Green all pair well with Tomato bisque.
Ingredients:

2 Large 26 oz. Cans of Campbell’s Tomato Soup or five -10 oz. cans
40 oz. of water
2 Shallots
2 tbs. virgin olive oil
1 - 10 oz. can fire roasted diced tomatoes
1 cup of fat free half and half or sweet cream
6 tbs. butter
2 tsp. cornstarch
1/2-cup milk
3 tsp. dried basil
Garlic salt
Salt and pepper to taste
French bread
Shredded mozzarella

Preheat your oven or toaster oven to 250º. Cut bread in half-lengthwise. Cut off the crusts from ½ the French bread. Cut the piece without crusts into ¾ inch strips lengthwise. Soften 4 tbs. butter in a microwave for 10 seconds. Mix butter with 1/2
tsp. dried basil and ¼ tsp. garlic salt. Brush on all sides of the bread strips. Finally cut them in croton size pieces. Place on foil and put in the oven. Let the bread cook until dried. Then turn up the heat to 375º to brown. Set aside.

Open the two large cans of Campbell’s Tomato soup and pour into a large pan. Add 1 1/2 cans or 40 oz. of water to the soup and turn on low – medium heat and cover. You can make it from scratch by stewing tomatoes for hours and then pushing them through a sieve. I have found while slightly better, the difference is not worth the trouble.

Remove the 2 outer layers of the shallots (dry leaf and first layer of bulb)
Finely dice the shallots. Place in a skillet with the olive oil on medium heat and cook them until just before they begin to caramelize and add to the soup.

In a blender or food processor add the can of Fire Roasted diced tomatoes and turn on for just 3 to 4 seconds so they are still meaty and not liquefied. Add to the soup.

In a double boiler add milk, cream, 2 tbs. butter, and cornstarch. Heat on low heat until it starts to thicken. Stir often. Add to the soup and turn heat down to the lowest setting and cover.

You will find the cream will neutralize the saltiness of the bisque so you will need to salt and pepper to taste. Stir in 2 tsp. dried basil.

Serve quickly in a bowl and garnish with crotons and sprinkle shredded mozzarella on the top.

Serves 5 -8

Enjoy with a cold Belgian Blonde or Golden Ale.

Bill