Creamy Tomato Bisque
Ingredients
The base
-
1
cup
celery, small dice
-
1
cup
onions, small dice
-
¼
lb
unsalted butter
-
½
cup
all-purpose flour
The liquid
-
4
cups
vegetable stock (or chicken stock)
-
48
oz
whole plum tomatoes, including juice (canned)
-
1
cup
heavy cream
The seasonings
-
1
tbsp
sugar
-
2
tsp
sea salt
-
½
tsp
black pepper
The garnish
-
1
cup
shredded cheddar cheese
Instructions
- Melt the butter in a large pot and add the chopped celery and onions.
- Cook the onions and celery until semi-translucent.
- Add the flour to create a roux and cook for 5-7 minutes over low heat.
- Heat the stock in another saucepan and add it to the roux, mixing well.
- Incorporate the tomatoes and seasonings, then simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Strain the bisque to remove any bits of celery, onions, and tomatoes.
- Return the bisque to the pot, add heavy cream and shredded cheddar, and adjust thickness if necessary.
- Taste and re-season if needed, then simmer for another 15-20 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
422
Total fat
31g
Total carbohydrates
31g
Total protein
11g
Sodium
1415mg
Cholesterol
86mg
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