Smoked Tomato Bisque Soup

By cacelias

This is a recipe from Presto's Restaurant in Temecula, CA where we lived from 1997-1999. It was a wonderful little restaurant that Russ and I would meet for lunch at quite frequently. The food there was delicious. This was one of our very favorite menu items, along with a wonderful Bacon, Lettuce, Tomato and Avocado Sandwich that they made, a BLTA. Before we moved, Russ asked them if we could have the recipe and they actually gave it to us! This recipe make a TON! You can make it as is, and freeze some of the soup for later. Or simply break down the recipe into smaller portions. It is delicious. Enjoy!

Recipe from Presto's Restaurant, Temecula, CA

Ingredients

• 6 onions, diced
• 8 carrots, diced
• 1/2 celery stalk, diced
• 1 1/2 cups Brandy
• 3 cans tomatoes
• 2 gallons chicken stock
• 1/2 cup oregano
• 1/2 cup basil
• 1/2 gal cream
• 1/8 cup liquid smoke
• 2 teaspoons cayenne pepper
• 1 pound roux (butter and flour)
• 1/2 pound butter

Preparation

Step 1

Saute onion, carrots and celery in butter until tender.

Add Brandy and cook for 20 min.

Add tomatoes, stock, oregano and basil and bring to a boil.

Add cream, liquid smoke and cayenne pepper and bring back to a boil.

With equal portions of butter and flour to make a roux to equal 1 pound.

Add roux to the soup, and bring bak to a boil.

Add 1/2 pound butter to soup and bring back to a boil.

Whisk until dissolved.

Puree soup and check seasonings.