Tomato Bisque

1. 1

   In a medium stock pot, saute onions and celery in oil until tender.

2. 2

   Stir in the flour with a heat resistant spatula, and mix until fully incorporated.

3. 3

   Puree the tomatoes and add to flour mixture.

4. 4

   Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat.

5. 5

   Stir frequently for 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.