Tomato Bisque Iii

Name: Tomato Bisque Iii
Ingredients: 1/4 cup butter; 1 small onion, finely chopped; 1 stalk celery, finely chopped; 1 carrot, finely chopped; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 3 tablespoons tomato paste; 4 cups chicken broth; 2 (14.5 ounce) cans fire roasted diced tomatoes, drained; 3 tablespoons white sugar; 1/4 teaspoon ground nutmeg; 1/4 cup heavy cream; salt and black pepper to taste

13 ingredients

4 steps

Ingredients

1/4 cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons tomato paste
4 cups chicken broth
2 (14.5 ounce) cans fire roasted diced tomatoes, drained
3 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
salt and black pepper to taste

Directions

1

Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
2

Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
3

Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
4

Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.