Ingredients
- 1/4 cup onions, finely diced
- 1/4 cup celery, finely diced
- 1 cup oil
- 1 cup all-purpose flour
- 2 (16-ounce) cans whole peeled tomatoes
- 1/2 tablespoons chicken bouillon powder
- 1 quart heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
Directions
In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.
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By kentuckychef
lexington, kentucky
on November 27, 2011
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i reduced the oil and flour to a quarter of a cup each, adding flour after the softening of the veg, making the roux. this worked well.i also used veg boullion.as i omitted the celeryusing a little garlic instead. not a celery fan. and i opted to change the seasoning depending on my mood. the option was rosemary. i might add small dice potatoes next time too. love potatoes in tomato bisque.
By nbr0ncan0
Milpitas
on July 08, 2011
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I only wish that I was able to put zero stars. As a novice to cooking I followed the recipe to the letter despite my intuition that 1 cup of oil was too much. Lo and behold when I was finished with the dish I had a layer of oil on the top of the pot. I hope other recipes I try come out better. This was a disaster.
By bbowers1_12889648
simi valley, 43
on May 24, 2010
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reviews, I admit I am somewhat apprehensive about trying this. Why one cup of oil and one cup of flour? What can be a healthy recipe sounds just a bit overboard. I'll take your comments that it was good but my search will continue just for a bit:
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