Tomato Bisque

Makes 8 servings

Ingredients

• 1 cup celery small dice
• 1 cup onions small dice
• ¼ lb. unsalted butter (8 Tbsps. or 1 stick)
• ½ cup all-purpose flour
• 4 cups vegetable stock (or chicken stock)
• 48 oz whole plum tomatoes including juice (canned) San Marzano if possible
• 1 Tbsp. sugar
• 2 Tsp. sea salt add more to taste.
• ½ Tsp. black pepper
• 1 cup heavy cream or coconut milk
• 1 cup shredded cheddar cheese

Directions

• 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.
• Using an immersion blender after the bisque has simmered, puree as much of the product as possible.
• 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 or coconut milk and fold in the shredded cheddar.
• If the bisque appears too 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. Serve and enjoy!

Nutrition (using heavy cream)

Calories: 422kcal | Carbohydrates: 31g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 86mg

Source: Ask Chef Dennis