Fire-Roasted Tomato Bisque

February 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

Then you…

  1. In a large saucepan, melt the margarine over medium heat.  Add the onion, carrot, celery and garlic.  Stir and cook for 5 minutes.
  2. Stir in the flour over low heat and cook for 1 minute.
  3. Add the chicken stick, tomato paste and tomatoes.  Mix well.
  4. Bring to a boil.
  5. Cover partially and cook over moderate heat until the vegetables are tender, about 15 minutes.
  6. 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.
  7. Return to sauce pan.  Add white wine and heat through.  Add cream, salt and pepper to taste and heat through.
  8. Serve with crusty bread and good friends!

One comment

  1. NOTE: if you want to freeze this soup, do it before you add in the cream. The cream makes it a funky texture if you have to thaw it with it already mixed inside!

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