Tomato Bisque

Step 1

Melt the butter in a 4-quart saucepan. Add celery and onions.

Step 2

Allow the onions and celery to cook for a few minutes until they turn semi-translucent.

Step 3

Add the flour to the pan to make a roux.

Step 4

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.

Step 5

Heat the stock in another saucepan.

Step 6

Add the stock to the roux, using a wire whip, and mix well.

Step 7

Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.

Step 8

If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible. You can also transfer it to a food processor or blender, just be very careful with the hot bisque.

Step 9

After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.

Step 10

Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.

Step 11

At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.

Step 12

Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes. Serve and enjoy!