EL JEFE TOMATO BISQUE
4 tbl butter
1 medium yellow or white onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
4 cloves garlic, peeled and minced
3 tbl flour
4-6 cups chicken broth or stock
2 tbl tomato paste
2 large cans fire roasted, diced tomatoes
2 tsp granulated sugar
1/4 cup heavy cream
1/2 tbl EL JEFE Garlic Habanero craft salt
1/4 tbl black pepper
In a large soup pot melt 2 tbl butter.
Add onion, carrot, celery and garlic.
Cook over medium heat until soft.
Add flour, stir until the veggies are well coated.
Add diced tomatoes, tomato paste, chicken broth/stock and sugar.
Bring mix just to a boil and reduce heat to low.
Blend soup until smooth (or to your preference) using either a immersion blender or batch blending in a food processor/blender. Return to soup pot.
Stir in heavy cream until fully mixed.
Season with EL JEFE Garlic Habanero craft salt and black pepper.
Enjoy with your favorite cracker or grilled cheese for an amazing chilly day meal!