Breaking Bread: Fire-Roasted Tomato Bisque
Apr 01, 2015 09:42AM ● Published by Jason Huddle
cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!
Fire-Roasted Tomato Bisque
1 medium onion, diced
1 medium carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, finely chopped
3 Tbsp. flour
4 cups chicken broth
Two 14 1/2-ounce cans
diced fire-roasted tomatoes
3 Tbsp. tomato paste
2 tsp. sugar
1/4-cup heavy cream
Salt and fresh cracked pepper
Croutons for topping, if desired
Melt butter in medium saucepan. Add the onion, carrot, celery and garlic. Cover and cook over medium-high heat, stirring occasionally until the vegetables are just beginning to brown – about five minutes. Sprinkle the flour over the vegetables and stir over low heat for about a minute, until flour is cooked through. Add the chicken broth, tomatoes, tomato paste and sugar, and bring to a low boil. Cover partially and cook the soup over medium heat, stirring occasionally, about 15 minutes.
If using an immersion blender, blend until smooth, add cream and warm through, but do not boil. If using a blender, transfer half of the soup to a blender and puree until smooth. Work in two batches and be careful to let steam escape. Return to the saucepan, add the heavy cream and warm. Add salt and pepper. Garnish with croutons if desired. Serves four.