I didn't start out thinking that I was going to make tomato soup today. I actually started out craving fish and chips. As absolutely delicious as that sounds, though? I don't have any seafood. A simple solution to this would be to go to the grocery store. But I've already determined that that is far more effort than I am willing to put into this culinary endeavor. My second thought was seafood chowder. Although again: the lack of seafood and grocery store dilemma. So, I got to thinking: What is similar to a seafood dish without actually requiring seafood??
What's the Difference Between Soups, Stews, and Bisques?
My next thought was a bisque. Now, that does still require some kind of crustacean. Which we have already determined is not going to happen. Although essentially a bisque is a creamy soup thickened with the shell of crabs, lobster, or other crustaceans. It's a French fisherman's dish that was popularized in the United States by Julia Child. Since then, it has transformed into vegetable varieties, typically with tomato or butternut squash, and is loosely defined as by a smooth consistency and use of cream. It's most often puréed and thickened with shellfish, rather than a roux with chunks of seafood and vegetables, which is what separates a bisque from a chowder (Taste of Home, What Is Bisque, Anyway?).
Although vegan bisques do exist and are popular today, I'm not entirely sure that you can call it a "bisque" without the use of dairy or crustaceans. It's really just more of a tomato soup. Or, more specifically, probably more of a stew. Since stews are defined by the act of stewing and simmering down the produce.
Although debating the semantics of culinary endeavors is slightly less fun than actually cooking it! Especially because I tend to simmer down my fruits and vegetables over the course of one to eight hours, depending on the dish, and tend to just toss in large chunks of whatever produce that I have on hand! So, it's arguable that absolutely every soup, stew, and curry that I make are all in fact stews. But "Tomato Stew" sounds a bit odd. "Tomato Soup w/ Lentils, Jicama, Potatoes, & Tofu" rolls off of the tongue a little bit easier. And will likely result in more search result hits.
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Variations of Tomato Soup
I don't often make soup. I'm typically more of a curry conosciour or maybe even the occasional chowder. There are plenty of absolutely delicious options for single pot meals. The scent of something slowly simmering on the stove warms the entire house in the winter. Although I'm also partial to making something hearty in the middle of the summer as well!
This Tomato Soup consists of fried tofu, red lentils, carrots, miniature potatoes, garlic, shallots, tomato paste, bay leaves, vegetable broth, and white wine.
Add all of the ingredients, except for the tofu, into a large pot.For less of a rustic earthiness, peel the potatoes beforehand.
Bring to a boil and reduce to a simmer.
Simmer on medium-low for 45-60 minutes, or until the chowder has thickened to the desired consistency.I like my chowders a little bit thicker. But you don't have to simmer that long if you don't want! You can simmer just enough to cook the potatoes until tender. This can take as little as 20-30 minutes. If you slow cook potatoes enough they will begin to disintegrate at some point. I did this on purpose because it thickens the soup and I enjoy the creaminess and heartiness of a thicker chowder. But, like I said, this is all personal preference!If the bisque is cooking too quickly and the liquid is simmering out too fast, turn the temperature down and put on a lid. If the bisque is cooking too slowly, don't use a lid and turn the temperature up slightly.
Fry Tofu
Drain the tofu and wrap in paper towels to absorb the moisture.It's important to absorb as much water out of the tofu as you can. Oil is less dense than water, so the molecules repel one another. With cold ingredients, this causes separation. When you're frying, though, this can cause boiling hot oil to spray back at you.
Meanwhile, preheat oil in a cast iron skillet over medium-high heat.
When the skillet has preheated and the majority of the water has absorbed into the paper towels, carefully add the tofu to the skillet. Fry until golden brown. This should take about 2-4 minutes. Rotate until all sides are evenly fried.Remove from heat and wrap again in paper towels to absorb the excess oil.
Add the tofu to the bisque.You can add the tofu either earlier in the cooking process up until just before serving. The earlier that you add it, the more flavor the tofu will absorb. Although, the later in the cooking process, the crisper it will be. This means that when you add the tofu will depend on how much bisque you want it to absorb! This is entirely personal preference.
Serve
Once the to potatoes are soft and the bisque has cooked down to your liking, serve immediately or refrigerate.The exact cooking time is, again, largely a matter of personal preference. The general rule of thumb is when you can pierce the potatoes with a fork and they break apart, without crumbling. The time that this takes will vary depending on how low of a temperature you simmer the bisque at.
Tips, Tricks, & Notes
For a more in-depth article on preparing tofu, check out my article on The Fundamentals of Fried Tofu. High heat oil and a precise cooking temperature are important to keep the tofu from drying out or burning.
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