Medieval Times in Dallas is partnering with non-profit Dallas LIFE to help those in need and tackle hunger in North Texas with a food drive and by releasing their delicious tomato bisque recipe for all to make!
You can help by bringing a donation of any non-perishable food item to the Dallas castle and receive 45% off adult admission for a Thursday, Sunday or the 2pm Saturday show through February 12th. Suggested food items include the makings for soups including tomato sauce, beans or peas, broths or stocks and canned vegetables.
The History of Soup
The history of soup is as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved as dictated by local ingredients and tastes. There was no tableware, so soup was drunk right out of the bowl, as was any type of stew.
Soups are a great option nutritionally, they provide us with lots of important nutrients including vitamins and minerals for relatively few calories. Soup can be a simple addition to any meal and a great way to make sure that you and your family get the essential servings of whole grains, vegetables and protein in one bowl.
“There is no secret to creating an amazing soup,” said Frank Dameron, Director of Food Services at Medieval Times. “It’s all about the ingredients. The best herbs and fresh produce will help keep even the coldest Dallas/Fort Worth winter days at bay.”
How to make Medieval Times Tomato Bisque Soup
My whole family just loved Medieval Time’s Tomato Bisque soup on our recent visit. It is so delicious. I can’t wait to try this recipe at home!
- 2 tablespoons canola oil
- 2 medium carrots, peeled
- 1 celery stalk, cleaned and trimmed
- 1/2 a medium onion, peeled
- 1 teaspoon garlic, minced
- 2 6 oz. cans tomato paste
- 1 15 1/2 oz. can tomato puree
- 5 cups water
- 1 teaspoon paprika
- 3 tablespoons sugar
- 2 teaspoons salt
- ¼ teaspoon fresh ground pepper
- a pinch Italian seasoning
- ½ lemon, for juice
- Cut the carrots, celery and onion into small pieces about ½ inches. Place the carrots, onions and celery into a food processor fitted with the knife blade and pulse until they are finely minced, almost pureed.
- Heat the canola oil in a 5 – 6 quart stainless steel sauce pan or pot. Add the finely minced carrots, onions and celery and cook until vegetables are soft but not browned, about 5 to 7 minutes.
- Add the minced garlic and continue to cook for another 2 minutes.
- Add the tomato paste and stir into the vegetables to combine well and cook for another 2 minutes.
- Add the tomato puree, water, paprika sugar, salt, ground pepper, Italian Seasoning and juice from ½ lemon.
- Bring soup to a boil while stirring frequently. Once soup comes to a boil, reduce heat to a simmer and continue to simmer for 20 minutes, while stirring frequently to prevent soup from scorching.
- When soup is finished cooking, remove from heat, taste and adjust seasoning if necessary. Serve immediately.
More Soup Recipes
I just love soups and stew during the winter months. Here are a few of our favorites:
- Creamy Chicken Alfredo Tortellini Soup
- Chicken Minestrone Soup
- Hearty Country French Stew
- Creamy Chicken Noodle Soup
- Easy Italian Wedding Soup