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Fire-Roasted Tomato Bisque

Writer's picture: KathyKathy

Fire Roasted Tomato Bisque

Servings: 6-8


The fire-roasted tomatoes, paired with the richness of cream, elevate this American classic to a new level, and a crowd favorite at the table. While I’m not typically a fan of tomato soups, the smoky fire-roasted flavor and creamy texture completely won me over. This bisque is pure comfort in a bowl!

 

Ingredients

4 T. butter, divided

1 c. diced onion

1/2 c. diced carrot

1/2 c. diced celery

2 t. minced garlic

3 T. all-purpose flour

4 c. chicken stock

2 14.5 oz. cans of fire-roasted diced tomatoes

3 T. tomato paste

2 t. sugar

1/4 c. heavy cream

Salt and white pepper to taste

Garnish: garlic or cheese croutons


Directions

Melt butter 2 T. in a medium-sized saucepan on medium heat. Add onions, carrots, celery, and garlic, and sauté over medium-high heat until vegetables are starting to brown, about 5 minutes. Reduce heat to low, sprinkle flour over the mixture, and stir until flour is incorporated, about one minute.

 

Add chicken stock, tomatoes, tomato paste, and sugar, and bring to a boil. Partially cover the saucepan and cook until vegetables are tender approximately 15 minutes.

Transfer half of the soup mixture into a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream until the soup is heated through.

Season to taste with salt and pepper and swirl in the remaining 2 T. butter. Garnish with croutons.

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