Friday, February 22, 2008

Fire Roasted Tomato Bisque

From Food and Wine's Annual Cookbook 2003.

4T unsalted butter
1 med onion, finely chopped
1 med carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
3T all purpose flour
4c chicken stock/broth
2 14-1/2 oz cans diced fire roasted tomatoes, drained I had crushed, not diced
3T tomato paste I used the whole can
2t sugar
1/4c heavy cream
Salt and freshly ground white pepper I used black
1/2c garlic or cheese croutons, for garnish (optional)

1. In a med saucepan, melt 2 T butter. Add the vegetables, cover and cook over moderately high heat stirring occasionally, until they begin to brown, about 5 min. Sprinkle the flour over the veggies and stir over low heat for 1 min, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste, and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the veggies are tender, about 15 min.
2. Puree in batches until smooth. Return puree to the saucepan, add the heavy cream, and cook until the soup is just heated through. Season with salt and pepper and swirl in the remaining 2 T of butter. Ladle the soup into bowls, garnish with croutons, and serve at once.

This was just ok in my book. I much preferred the Cream of Tomato soup from the ATK cookbook. It really didn't have any more flavor due to the fire roasted tomatoes, although I do like this recipe's addition of extra veggies.

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