Tomato Bisque

1. 1

   In a large saucepan, combine crushed tomato, onion, sugar, salt, pepper and 1 quart water.

2. 2

   Bring to a rolling boil, then reduce heat and simmer for 45 minutes.

3. 3

   Remove from heat, strain and discard solids (or save for another use, such as a tomato sauce).

4. 4

   Return reserved liquid to low heat.

5. 5

   In a small saucepan, melt the butter over medium heat.

6. 6

   Stir in the flour, and continue stirring until the roux is golden, just slightly darker than the color of butter.

7. 7

   Stir the half-and-half into the soup, then stir in the roux, a small amount at a time, until well-combined.

8. 8

   Adjust seasonings.

9. 9

   Cook an additional 10 to 15 minutes on low heat, stirring regularly.

No additional tips available.