Soups: Delane's Tomato Soup

By JoFClark

Ingredients

• Thought you might want this tomato bisque recipe, too. It's the best one I've tried. The recipe that follows is for 6 servings. Last night I doubled the recipe.
• 4 tbs butter
• 1 onion chopped
• 1 carrot chopped
• 1 celery stalk chopped
• 3 cloves garlic, smashed
• 2 tbs unbleached all purpose flour
• 5 cups prepared "Better Than Bouillon" (vegetable base)
• 1-28 ounce can whole fire-roasted tomatoes with juice included (I used diced tomatoes because I had them. If you want to add kick, throw in 1/2 a can of fire roasted tomatoes with green chiles or just use red pepper flakes)
• 1 tbs fresh parsley (minced)
• Leaves from 2 fresh thyme sprigs
• 1 bay leaf
• Ground black pepper and salt
• 1 c half and half

Preparation

Step 1

Over medium heat, melt butter. Add onion, carrot, celery and garlic and cook for 10 minutes.
sprinkle flour over vegetables and continue to cook and stir for 2 minutes.

Add vegetable stock, tomatoes with juice, parsley, thyme and bay leaf. Bring to a boil, then reduce heat and simmer x 30 min.

Season with salt and pepper and add half and half.

Remove bay leaf and pour soup into blender or food processor. Blend until smooth. Can run through a sieve but I did not.