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Fire Roasted Creamy Tomato and Basil Bisque

Source: Wild Oats Natural Marketplace
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  Serves 4
Warm up with this scintillating soup.
3 tablespoon Wild Oats Unsalted Butter
1 medium organic onion, diced
1 organic celery rib, finely chopped
3 cloves garlic, minced
3 tablespoon organic unbleached flour
4 cups organic chicken or vegetable broth
Two (14 1/2 ounce) cans fire roasted tomatoes
2 tablespoon tomato paste
1 teaspoon turbinado sugar
2 bay leaves
2 teaspoon basil
1/4 cup cream
salt and pepper to taste
4 tablespoon parmigiano-reggiano cheese, grated
Fire Roasted Creamy Tomato and Basil Bisque Recipe at
Melt butter in a saucepan over medium heat. Add onion, celery and garlic. Cook for 4 minutes.

Stir in flour over low heat. Add broth, tomatoes, tomato paste, sugar, bay leaves and basil; bring to a boil. Turn heat to medium and simmer for 10 minutes.

Remove bay leaves. In a blender, carefully puree half the soup. Return to saucepan, stir in cream and season with salt and pepper. Divide into 4 bowls and garnish with cheese.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
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