Sun-Dried Tomato and Bean Bisque

Lately I have been really enjoying a wide variety of soups. I don't know if it is the cold weather or my grandmother's influence, but soups have become one of my new favorite appetizers/entrées/sides. I have also learned how to make some great soups. One important technique is to sweat the mirepoix (diced vegetables, usually 50% onions, 25% celery, and 25% carrots used to provide flavor) first, without adding color, which allows the vegetables to lend their flavors better in the soup. Traditionally bisques were thickened with rice, but today roux is often used to avoid the grainy texture. Puréed vegetable soups nowadays are also referred to as bisques, as this soup is.

Sun-Dried Tomato and Bean Bisque
oil
1/2 white onion, small dice
3 coves garlic, minced
1 small stalk celery, small dice
1/2 carrot, small dice
1 small jar (120mL) sun-dried tomatoes packed in oil, diced
1 can (590mL) red kidney beans with liquid
vegetable broth or water
bay leaf
paprika
rosemary
ground pepper
kosher salt

Heat a little oil in a medium soup pot over medium heat.
Add the onion, garlic, celery, and carrot and sweat for a few minutes until the onion turns translucent, do not brown. Stir in the tomatoes and beans. Simmer for 20 minutes or so until vegetables are cooked and tender, but not mushy. Add broth or water as needed to thin soup out to desired consistency. You may make it as thick or thin as you like, I kept mine fairly thick. Season to taste, then purée all, some, or none of the soup, depending on what type of texture you would like to achieve. I coarsely puréed all of mine. Bring back to a simmer and adjust consistency and seasonings.

Note: The liquid from the beans provides most of the necessary liquid for this soup. If you would prefer not to use this salty liquid, use water and season to taste or a vegetable stock or broth. Any type of stock or broth may be used if there is no need for the soup to be vegetarian/vegan-friendly.