Fire-Roasted Tomato BisqueFebruary 8, 2010
With Snowmageddon 2010 approaching DC/NoVA, I stocked up on lots of tasty ingredients to get myself and my friends through the weekend. This is a simple soup to throw together, and it goes deliciously with grilled cheese. You’ll be happier for it! I add white wine and cream at the end, but both are optional. Just add what you’d like…
You will need:
- 4 T margarine
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped (I used a bunch of baby carrots)
- 3 ribs of celery, finely chopped
- 2 cloves garlic, finely chopped
- 3 T all-purpose flour
- 4 c stock (chicken or vegetable)
- Two 14.5-oz cans diced fire-roasted tomatoes (or 1 big can)
- One 6-oz can tomato paste
- 1/4 c white wine (opt)
- 1/4 c heavy cream (opt)
- Salt and pepper
- In a large saucepan, melt the margarine over medium heat. Add the onion, carrot, celery and garlic. Stir and cook for 5 minutes.
- Stir in the flour over low heat and cook for 1 minute.
- Add the chicken stick, tomato paste and tomatoes. Mix well.
- Bring to a boil.
- Cover partially and cook over moderate heat until the vegetables are tender, about 15 minutes.
- In a blender, puree the soup. If you prefer chunky soup, skip this step. If you fall somewhere between smooth and chunky, puree about 1/2 of the soup.
- Return to sauce pan. Add white wine and heat through. Add cream, salt and pepper to taste and heat through.
- Serve with crusty bread and good friends!