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Tomato Bisque III
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Elevate your tomato bisque with a hint of nutmeg for a unique and flavorful twist.
Ingredients:
  • 0.25 cup butter
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 4 cups chicken broth
  • 2 (14.5 ounce) cans fire roasted diced tomatoes, drained
  • 3 tablespoons white sugar
  • 0.25 teaspoon ground nutmeg
  • 0.25 cup heavy cream
  • salt and black pepper to taste
Instructions:
  • In a large saucepan over medium heat, melt the butter until it shimmers. Add in onion, celery, carrot, and garlic, stirring occasionally until veggies are tender and start to caramelize, approximately 8 minutes. Sprinkle in the flour and cook for an additional minute, stirring continuously.
  • Combine the tomato paste, chicken broth, tomatoes, sugar, and nutmeg in the pot. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer for 15 minutes until the vegetables are very tender.
  • Transfer a generous amount of soup to a blender, making sure not to fill it more than halfway. Secure the blender lid with a kitchen towel, and begin blending with short pulses to puree the soup smoothly. Alternatively, use a stick blender directly in the saucepan to puree the soup.
  • Pour the pureed soup back into the saucepan and gently mix in the cream. Heat over medium heat until the soup is steaming. Season with salt and pepper to your liking before serving.

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