Fire-Roasted Tomato Bisque
 
 
Makes 6 servings
Ingredients
  • 2½ tablespoons unsalted butter, divided
  • 2 garlic cloves, minced
  • 1 medium yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 1 medium carrot, peeled and finely diced
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 2 teaspoons sugar
  • 4 cups chicken broth
  • 2 14.5 oz. cans fire roasted diced tomatoes, drained
  • ¼ cup heavy cream
  • sea salt and freshly ground black pepper, to taste
  • chopped fresh chives, for garnish
Instructions
  1. In a large pot, melt 2 tablespoons butter over medium-high heat. Add garlic, onion, celery and carrot. Cover and cook, stirring occasionally, until vegetables start to brown, 6-8 minutes.
  2. Add flour and cook, stirring constantly, for 1 minute.
  3. Add tomato paste and cook, stirring constantly, for 1 minute.
  4. Add sugar, chicken broth and tomatoes and bring to a boil. Reduce heat to medium-low, cover partially and simmer, stirring occasionally, for 15 minutes.
  5. Remove about half of vegetables and liquid from pot and purée; return to pot. Stir in heavy cream and remaining ½ tablespoon butter. Season with salt and pepper to taste.
  6. Garnish each serving with chives.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/fire-roasted-tomato-bisque/