Name: Tomato Bisque III
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Butter - ¼ cup; Onion, finely chopped - 1 small; Celery, finely chopped - 1 stalk; Carrot, finely chopped - 1; Garlic, minced - 2 cloves; All-purpose flour - 3 tablespoons; Tomato paste - 3 tablespoons; Chicken broth - 4 cups; Fire roasted diced tomatoes, drained - 2 (14.5 ounce) cans; White sugar - 3 tablespoons; Ground nutmeg - ¼ teaspoon; Heavy cream - ¼ cup; Salt and black pepper to taste - ¼ cup

Ingredients for - Tomato Bisque III

1. Butter ¼ cup

2. Onion, finely chopped 1 small

3. Celery, finely chopped 1 stalk

4. Carrot, finely chopped 1

5. Garlic, minced 2 cloves

6. All-purpose flour 3 tablespoons

7. Tomato paste 3 tablespoons

8. Chicken broth 4 cups

9. Fire roasted diced tomatoes, drained 2 (14.5 ounce) cans

10. White sugar 3 tablespoons

11. Ground nutmeg ¼ teaspoon

12. Heavy cream ¼ cup

13. Salt and black pepper to taste ¼ cup

How to cook deliciously - Tomato Bisque III

1 . Stage

Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.

2 . Stage

Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.

3 . Stage

Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.

4 . Stage

Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.