Tomato Bisque

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (28 ounce) can crushed tomatoes
• 1 medium onion, finely chopped
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups half-and-half (or canned evaporated fat-free milk)

Recipe

• 1 in a large saucepan, combine crushed tomato, onion, sugar, salt, pepper and 1 quart water.
• 2 bring to a rolling boil, then reduce heat and simmer for 45 minutes.
• 3 remove from heat, strain and discard solids (or save for another use, such as a tomato sauce).
• 4 return reserved liquid to low heat.
• 5 in a small saucepan, melt the butter over medium heat.
• 6 stir in the flour, and continue stirring until the roux is golden, just slightly darker than the color of butter.
• 7 stir the half-and-half into the soup, then stir in the roux, a small amount at a time, until well-combined.
• 8 adjust seasonings.
• 9 cook an additional 10 to 15 minutes on low heat, stirring regularly.