Inspired by one of our favourite restaurants in Hawaii, this Tomato and Ginger Bisque is a perfect dish no matter what the season!
Sometimes you eat a meal that just takes your breath away.
And if you’re fond of cooking like me, leaves you wanting to know the recipe stat!
Ara and I are lucky to have a few trips to Hawaii under our belt. It’s by far one of my favourite places in the world and I can’t wait for the boys to be older so that we can go visit again.
Maui is my favourite of all the islands-there’s just something magical about it. And besides the magic of the island, the beaches, the smell of ocean and the kind people- there’s the food.
Oh yes, lots of good food!
Our favourite restaurant to dine at definitely has to be Mama’s Fish House though. It is worthy of all the hype if you ask me!
Last time we were there we were served this amazing Tomato and Ginger Bisque. It was pure heaven and I knew I was going to have to recreate it when I got back home.
Now here’s the thing. A quite of weeks clearly had passed from when I left Maui to the time I got back to the kitchen to recreate it. So I can’t remember all of the details of the soup like I’d want to. But I’d like to think that this ode to Mama’s Fish House’s Tomato and Ginger Bisque is a good one and it’s almost as delicious as theirs!
Read on for the recipe and keep in mind that this is a good one to serve year round! It’s not only meant for winter- I mean we were eating it in 80 degree weather and had absolutely no complaints! It’s light and fresh and the ginger just brings it all together! Enjoy!
Tomato and Ginger Bisque
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp grated ginger
- 2 tbsp minced garlic
- 5 roma tomatoes diced
- 4 cups chicken broth low sodium
- 2 cups onions finely chopped
- 1/2 cup melted butter
- 1/2 cup heavy cream
- 1 cup flour
- salt and pepper to taste
- sour cream or creme fraiche to garnish with
- Warm up oil and butter in a large pot over medium heat. Add onions and cook for 6-8 minutes until softened and translucent.
- Add ginger and garlic. Stir until well coated. Add in tomatoes and stir. Pour in chicken broth. Let boil and reduce heat to a simmer.
- In a small saucepan, slowly cook flour and melted butter into a roux. Keep stirring it slowly until it turns a light brown liquid. Add roux to main pot. Whisk well until incorporated. Let soup simmer 10-15 minutes.
- Remove from heat and using an immersion blender (or regular blender), blend soup mixture until no lumps remain. Season with salt and pepper. Put back on low head and add in cream. Cook for an adidtional 5 minutes and serve.