Fire-Roasted Tomato Bisque

Fire-Roasted Tomato Bisque

Total Time: 35 minutes

Quick, simple and delicious. Why complicate things?

4 Servings

4 tablespoons unsalted butter

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, finely chopped

3 tablespoons all-purpose flour

4 cups chicken stock or canned low sodium broth

2 14/12 ounce cans diced fire-roasted tomatoes, drained

1 jar roasted red or yellow bell peppers

3 tablespoons tomato paste

2 teaspoons sugar

¼ cup heavy cream

Salt and freshly ground white pepper

½ cup Mascarpone cheese

½ cup Parmigiano-Reggiano, finely grated

1. In a medium saucepan, melt 2 tablespoons of the butter.

Add the chopped onion, carrot, celery and garlic. Cover and cook over medium-high heat, stirring occasionally, until the vegetables are just beginning to brown, about five 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, tomato paste, sugar 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 with salt and white pepper and swirl in the remaining two tablespoons of butter.

In a small bowl mix the mascarpone cheese with the Parmigiano.

Ladle the soup into bowl and add a dollop of the cheese blend and serve.