Makes 5 large servings
2/3 cup unsalted butter
1 large yellow onion, finely chopped
1 large carrot, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finely diced
1/2 cup all-purpose flour
2 cups chicken stock
1 #10 can fire-roasted tomatoes, drained
1/2 cup tomato paste
1/8 cup sugar
1 cup heavy cream, tempered
½ cup Parmesan cheese
Freshly ground white or pink peppercorns
Croutons, parsley, or other garnish as desired
1. Melt butter in pot large enough to hold all the servings
2. Add the chopped onions, carrots, celery and garlic. Cover and cook over medium high heat until the vegetables are sautéd. (About 5 minutes. Stir frequently)
3. Sprinkle the flour over the vegetables and stir until combined.
4. Add the chicken stock, tomatoes, tomato paste, and sugar. Bring to a boil.
5. Reduce the heat to medium low, cover partially, and cook until vegetables are tender.
6. Temper the heavy cream in a separate container, then add to the soup.
7. Transfer the soup to a blender, in batches, and puree until smooth.
8. Garnish with a sprinkle of Parmesan. Serve hot.
Larry made this soup for our church’s shut-in members during our afternoon of cooking for the weekly fellowship dinner and adult bible study. The fire roasted tomatoes give this bisque an earthiness that harkens back to days of campfires, chilly breezes, and a mug of creamy hot tomato soup and a toasty cheese sandwich. This soup looks quite tasty in a bowl or mug, and delivers on great flavor.