Ok so.... I mess around a lot in the kitchen, and I love the soup at Medieval Times so here you go....
INGREDIENTS
1/4 cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons tomato paste
4 cups vegetable broth combined with some poultry seasoning (poultry seasoning is vegan friendly)
2 (14.5 ounce) cans fire roasted diced tomatoes, drained
3 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 cup heavy cream (for vegans, soy milk powder, but reconstitute it with half the normal amount of liquid or as needed to achieve the right consistency)
salt and black pepper to taste
DIRECTIONS
Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
Stir in the tomato paste, vegetable broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. (put it all in)
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.
Subject: For our veggie and vegan friends.... Tomato Bisque 
Tue Aug 03, 2010 2:51 pm
It was really good! <3
