Fire Roasted Tomato Bisque

By [e-mail]

Ingredients

• 4 T butter
• 1 med. carrot, finely chopped
• 2 cloves chopped garlic
• 1 med. onion finely chopped
• 1 rib celery, finely chopped
• 4 C chicken stock
• 3 T flour
• 2 14oz. can diced fire roasted tomatoes, drained
• 3 T tomato paste
• 2 t. sugar
• 1/2 C heavy cream
• Salt & pepper
• 1/2 C garlic croutons

Preparation

Step 1

In med. saucepan, melt 2 T butter. Add chopped onion, carrot, clelery & garlic; cover & cook over mod. heat, stirring occasionally, tis veggies are just beginning to brown, @ 5 min. Sprinkle over veggies & stir over lo heat for 1 min. Add chicken stock, tomatoes, tomato paste & sugar; bring to a boil. Cover partially & cook over mod. heat, stirring occasionally, til veggies are tender, @ 15 min.
Transfer to processor & puree til smooth. Return to saucepan, add heavy cream & cook til heated thru. Season with salt & pepper & swirl in remaining 2 T of butter. Ladle into bowls & serve with croutons.