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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fire-Roasted Tomato Bisque Recipe

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This recipe for Fire-Roasted Tomato Bisque, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Bierschwale


4 TBSP stick unsalted butter
1 medium sweet onion, finely chopped
1 carrots, finely chopped
1 ribs of celery, finely chopped
2 cloves of garlic, finely chopped
3 TBSP all-purpose flour
4 cups chicken stock or canned broth
2 14-oz. cans of diced fire-roasted tomatoes, drained
3 TBSP tomato paste
2 tsp. sugar
cup heavy cream
Salt and freshly ground white pepper
Garlic or cheese croutons for garnish (optional)

In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic. Cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, 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 vegetables are tender, about 15 minutes.

Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream, and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons, and serve.

Personal Notes:
Personal Notes:
This creamy fire-roasted tomato bisque soup calls for store-bought chicken broth and canned tomatoes, but the aromatic vegetables give it a homemade taste.




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