Join me today in making some delicious Tomato Bisque Soup! Big thank you to Keg and Cork for sharing their recipe with me so I could share it with you.

Recipe:
1/2 lb. Bacon, Cooked and chopped. Retain fat for sauteing vegetables. Or use Olive oil.
1/2 Onion , diced
2 Cloves of garlic, minced
2 Celery stalks, diced
2 Carrots, diced.
1 tbsp fresh Basil, diced
1/2 tsp Pepper
1/2 tsp salt
1 Bay leaf
1 Large can 29 - 32 oz Peeled tomatoes (Cento Brand)
1 Small can Tomato sauce
15 oz Water
15 oz Chicken Broth
15 oz Milk

ROUX:
Fry equal parts flour with butter. 1 Stick of butter to just under 1 cup of flour. Fry until golden brown. Set aside to cool.

PROCESS:
Saute onions, carrots and celery until onions are translucent. Then add garlic until fragrant .
In a large pot add peeled tomatoes and crush by hand.

Add tomato sauce , water, chicken broth, fresh basil, salt, pepper, sauteed vegetables, and bay leaf.
Bring to a mild boil then reduce heat.

Stir in milk and simmer for at least one hour. Whisk in small amounts of roux until you reach the desired thickness you like. Note you will not use all the roux