This is the perfect comfort soup when you want a creamy bisque. My Hubby is not a fan of tomato soups, but he loves my Creamy Cheese Tomato Bisque. This soup is as creamy as it is smooth and I love that I’m not dicing and roasting anything. I highly recommend giving this one a try!

Creamy Cheesy Tomato Bisque 
2 Tbs olive oil
1 onion diced
3 celery stalks diced
1/2 cup dry white wine
3 cloves garlic minced
4 28 oz cans whole tomatoes
2 cups chicken stock
2 tsp dried oregano
8 oz Monterey Jack cheese shredded
1 jar Old English cheese spread

Bechamel Sauce
1 stick unsalted butter
1/2 cup flour
2 cups whole milk
salt & pepper

In a pan melt the butter and add flour. Cook for 2 to 3 minutes then add heavy cream and cook on low until mixture thickens. Remove from the heat and add the cheese.

In a separate pot sweat the onions and celery in olive oil until tender. Next add the wine and cook for about 5 minutes. Then add the tomatoes and break them up in the pot. Add the garlic, oregano and salt and pepper to taste. When the tomatoes come to a boil add the chicken stock and cook for about 30 minutes.

Purée the tomatoes soup in batches along with the bechamel sauce. Reheat in the pot when smooth… Delicious!!! Enjoy!

Heidi

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