One of the great joys in life is a delicious, rich bowl of Tomato Bisque. I’m talking about a silky-smooth tomato bisque.
Start with butter, chopped onions and celery. After sauteing the onions and celery for about 5 minutes, I then add the flour to make a roux.
In this soup, the roux is used as a thickener and a way to make the soup smooth and velvety.
Let the roux mixture cook for 5-7 minutes over low heat. Add the stock to the roux, using a wire whip, and mix well.
Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible.
The next step is straining the bits and pieces of celery, onions and tomato out of the soup so it’s smooth and creamy.