Begin by getting your ingredients ready, chop your onions and celery, and shred the cheddar cheese.
In a 4-quart saucepan, melt the butter then add the chopped onion and chopped celery.
Allow the onions and celery to cook for a few minutes, then add the flour to the pan and mix well.
Turn down the heat and allow the veggies and roux to cook for about 5 minutes, do not let the roux get too dark or burn.
Heat the stock in another saucepan and after the roux has cooked (the flour should begin to smell a little like bread) add the stock to the roux, use a wire whip and mix well.
Now add the tomatoes, add seasonings and allow to simmer for about 30 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, you can also transfer it to a food processor or blender, just be very careful with your hot bisque!!
After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
Return the bisque to the pot and add the heavy cream and fold in the cheddar cheese.
At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
Taste the soup and re-season if necessary, and allow the soup to simmer for another 15 minutes. If you have a thermometer, check the temp remember it should always be over 165 degrees.