Creative Catering
Sean McLaughlin
Roasted Tomato Bisque
4 tablespoons olive oil
1 chopped yellow onion
1 cup chopped carrots
3 ribs chopped celery
3 chopped garlic cloves
½ cup flour
6 cups chicken stock
6 cans fire roasted tomatoes
1 small can tomato paste
1 qt. heavy cream
1 tsp nutmeg
salt and pepper to taste
top with croutons (optional)
1. In a medium saucepan, add your olive oil, then 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 and tomato paste and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally until the vegetables are tender, 15 minutes.
2. 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, nutmeg and pepper. Ladle the soup into bowls, garnish with croutons and serve.
