Authorbellyknowsbest 4 tbsp Unsalted Butter
1 Medium Onion (chopped)
1 Carrot (chopped)
2 cloves Garlic (chopped)
3 tbsp All Purpose Flour
4 cups Chicken Broth
2 cans (14 ½-ounce) Diced Fire-Roasted Tomatoes (drained)
3 tbsp Tomato Paste
2 tsp Sugar
¼ cup Heavy Whipping Cream
Salt & Pepper (to taste)
1 Celery Rib (chopped)
1
- Melt the butter in a 4-quart saucepan. Add celery and onions.
- Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
- Add the flour to the pan to make a roux.
- Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).
- Don't let the roux get dark or burn.
- Heat the stock in another saucepan.
- Add the stock to the roux, using a wire whip, and mix well.
- Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
- If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible.
- You can also transfer it to a food processor or blender, just be very careful with the hot bisque.
- After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
- Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
- At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
- Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes.
Ingredients
4 tbsp Unsalted Butter
1 Medium Onion (chopped)
1 Carrot (chopped)
2 cloves Garlic (chopped)
3 tbsp All Purpose Flour
4 cups Chicken Broth
2 cans (14 ½-ounce) Diced Fire-Roasted Tomatoes (drained)
3 tbsp Tomato Paste
2 tsp Sugar
¼ cup Heavy Whipping Cream
Salt & Pepper (to taste)
1 Celery Rib (chopped)
Directions
1
- Melt the butter in a 4-quart saucepan. Add celery and onions.
- Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
- Add the flour to the pan to make a roux.
- Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).
- Don't let the roux get dark or burn.
- Heat the stock in another saucepan.
- Add the stock to the roux, using a wire whip, and mix well.
- Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
- If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible.
- You can also transfer it to a food processor or blender, just be very careful with the hot bisque.
- After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
- Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
- At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
- Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes.