Fire-Roasted Tomato Bisque

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Ingredients

·      4 tablespoons unsalted butter

·      1 medium onion, finely chopped

·      1 medium carrot, finely chopped

·      1 celery rib, finely chopped

·      2 garlic cloves, finely chopped

·      3 tablespoons whole wheat flour

·      4 cups chicken stock

·      Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained

·      3 tablespoons tomato paste

·      2 teaspoons natural cane sugar

·      1 cup Garelick Farms® light cream

·      Salt and freshly ground white pepper

·      1/2 cup garlic or cheese croutons, for garnish (optional)

Directions

   1. 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.

   2. Partially puree by transferring half of the soup to a blender and blending until smooth (Place a towel over blender cover to prevent being splashed by hot liquid). 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.

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