Mary E's Tomato Bisque Soup
Ingredients in order of preparation
1 tsp of chopped garlic
1 medium onion - chopped
1 red, yellow or orange pepper OR 5 small multi-color peppers - chopped
2 stalks celery - chopped
2 tablespoon - Kolossos olive oil
2 16oz cans of diced (no salt added - Aldi's) tomatoes
1 16oz can of fire roasted tomatoes with herbs
1 tsp - balsamic glaze (I used honey ginger from Olive Cart, but any will do)
1 tsp horseradish (optional)
1 cup heavy cream
1 1/2 cup whole milk (feel free to use 2 1/2 cups of half and half)
Begin by preparing all of the vegetables. Then saute them in the Kolossos olive oil until slightly transparent. Next add the tomatoes directly into the cooked veggies. After the mixture reaches a nice rolling boil, remove from heat. Using a blender, add all of the tomatoes/veggies into the blender. (I hold back about a 1/2 cup of the veggies so as to add character, for a complete puree, hold back nothing!) After you reach a nice consistency, (about a minute) carefully pour the puree back into your pan and add cream, milk and stir. Next add balsamic glaze and horseradish. Bring to a nice soft boil. Add freshly ground pepper, and serve.
