There is absolutely nothing better out there on a cold and rainy day (or really ANY day) than a nice warm grilled cheese sandwich being dipped into a warm bowl of creamy, roasted tomato bisque. We love pairing this bisque with my triple-cheese grilled cheese to close out a delicious and filling meal.

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INGREDIENTS: (serving size 2-4)

• 1 celery stalk, sliced or diced
• 1 medium onion, sliced or diced
• 1 medium carrot, sliced or diced
• 3 cloves garlic, sliced or diced
• 2 bay leaves
• 1 TB (Tablespoon) butter
• 1 TB flour
• 4 cups stock (veggie, chicken OR beef)
• 1 can Fire Roasted Tomatoes (14.5 oz)
• 3 TB tomato paste
• 1/4 cup heavy cream
• Salt and pepper to taste

STEPS :

1. Slice or dice your celery, onion, garlic and carrot (this is most commonly referred to as your “mirepoix”, it is a mixture of veggies you would slow cook on low to intensify the flavors of whatever dish you’re incorporating them into.)
2. Melt butter in your soup pot (I used my Dutch oven and it worked great), once melted, toss in your diced veggies. Don’t worry about dicing it too finely because you will be using an immersion blender or regular blender at the end of this to break it all down anyway.
3. Sauté on low-medium heat for roughly 5-10 minutes, just until the veggies are beginning to become translucent, then slowly begin sprinkling in your flour and mixing it in until fully incorporated (this is called your roux. A roux is just a mixture of fat and flour that creates almost like a thick paste that is used to thicken sauces and broths. Traditionally made with equal amounts of fat to flour. In this case, 1 TB of butter to 1 TB of flour). Turn your temp down to low and continue to cook for 1-2 minutes. Then add your stock, fire roasted tomatoes, bay leaves and tomato paste and mix it all together. Bring to a boil and let it cook for about 15-20 minutes or until the veggies are tender.
4. When the veggies are cooked, go ahead and REMOVE your bay leaves from the pot and use your immersion blender to blend all the ingredients together. If you don’t have an immersion blender, get one. However if it’s not easily attainable at the moment, you can use a regular blender. (If using a traditional blender, go ahead and pour in the contents of your soup and blend until it’s fully puréed then return to pot)
5. Add in your heavy cream and mix to fully incorporate. Put the lid on and turn off the stove. Let sit for 5-10 minutes. Feel free to garnish with fresh basil, chives, or croutons.

Its as easy as that!

Prep your ingredients for a quick and easy roasted tomato bisque. Perfectly accompanied with my triple cheese grilled cheese sandwich.

Slice or dice your celery, carrots, onion and garlic and begin melting your butter in a pot.

Toss your veggies into your pot with melted butter and sauté until the vegetables start becoming translucent. This should take a couple of minutes.

When your vegetables are fragrant and begin getting translucent, add the flour and mix. When you mix together a fat and flour, prior to making a liquid base of any sort, this is called a roux. A roux is used to thicken sauces, stocks and drinks.

Once you mix in your flour to your vegetables and butter, you can add liquid broth, or, use powdered broth and then add water. I personally love this Orrington Farms beef broth base. I have been buying and using this specific powder for all my cooking needs that require any sort of broth or stock.

After adding your broth/stock, proceed to add your canned fire roasted tomatoes, tomato paste and bay leaves. Mix everything together, and bring your soup to a rolling boil. Boil for roughly 15 minutes.

Once your soup bisque is done cooking, remove your bay leaves before you begin blending. If using an immersion blender, you can blend it right in the pot. If using a traditional blender, if it uses a glass container (unless it is tempered glass), wait a few minutes for the soup stock to cool down before putting into your blender. If plastic, pour straight in and blend.

Once well blended, add your heavy whipping cream and blend again to incorporate the cream to your bisque, cover with a lid and let sit for 5 or so minutes and enjoy!

LINKS TO PRODUCTS I LOVED USING FOR THIS RECIPE:

Immersion Blender – https://amzn.to/40ZbFp7

Silicone Tip Whisk Set – https://amzn.to/3AOW5l1

Le Creuset Cast Iron Dutch Oven – https://amzn.to/3ARkc2x

Staub Dutch Oven – https://amzn.to/4eBazTx

Amazon Dutch Oven – https://amzn.to/3Cw5IWe (under $50 at time of posting)

Pumpkin Soup Bowls – https://amzn.to/3CBbjdY

Acacia Wood Cutting Board – https://amzn.to/4eCKymA

The best Beef Broth Powder – https://amzn.to/3ZetbnT