One of Raglan Road’s most popular starters is its Irish Tomato Bisque. Warm and creamy tomato soup is one of the ultimate comfort foods, and a grilled cheese sandwich makes the perfect pairing. Sometimes fresh tomato soups can be too harsh or sour. A pinch of baking soda not only neutralizes the acid, but it also helps prevent curdling when the cream or milk is added. If you cannot visit Walt Disney World, try the soup out at home. Here is the recipe.
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2-4 basil leaves, finely chopped
2 lbs., 4 oz. ripe plum tomatoes, halved (or 2 [16-oz.] cans peeled tomatoes)
2 tablespoons tomato puree
Salt and pepper to taste
3/8 cup gin (I used 1/2 cup)
3 cups vegetable stock or water
¼ teaspoon baking soda
1 pinch sugar (optional)
1 cup cream
Garnish: Dollop of sour cream, 1 teaspoon herbed oil, fresh basil or parsley
Heat olive oil in a pan over medium-high heat. Add onion and garlic; sauté for a few minutes until golden. Add basil, tomatoes, and tomato puree; continue to sauté for another 5 minutes or until well heated and just beginning to break down. Season with salt and pepper. Pour gin into the pan and allow to reduce by half, stirring occasionally. Stir in vegetable stock and allow to reduce by half again. Remove from heat. Stir in baking soda.
Blitz the soup with an immersion blender to a smooth purée. Season to taste and add a pinch of sugar, if desired. To serve, add cream to soup and allow to warm through. Season to taste and ladle into warmed serving bowls.
Garnish, if desired.
If you use fresh tomatoes, I recommend you take off the skin before cooking. Here is how:
Cut out the stem end with a sharp paring knife. Remove the stem and cut a shallow X on the other end of the tomato. Fill a large bowl with ice water and set it aside. (Water and ice cubes works perfectly).
Boil a large pot of water; once ready, carefully lower the tomatoes, one at the time, into the boiling water. Put all tomatoes in the boiling water and quickly remove them after 30 seconds.
Place them into the bowl of ice water. Let them sit in the ice bath for 5 minutes, until you see the peels shrivel and start to peel off. Once chilled, remove the tomatoes from the ice water. Carefully peel the skins off with your hands, using a sharp knife for the few stubborn pieces that might not come off.
Owned and operated by Irish partners John Cooke and Paul Nolan, the much-loved Irish eatery is renowned for daily Irish stage performances by dance troupes and bands and is a must when visiting Disney Springs. Did you know that the restaurant’s warm interior of aged walnut and mahogany woods from old Irish bars and churches was built in Ireland and shipped to Orlando?
For all there is to see and do at Walt Disney World, check outThe Unofficial Guide to Walt Disney World.
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