How to show your grilled cheese some love

Tomato Bisque


Bacon. (This is where the love comes from.)
1 cup diced carrots
1 cup diced onion (white or yellow, your preference no red)
1 cup diced celery
4 cups beef broth
1 large (22oz-ish) can crushed tomatoes
1 16oz can diced tomatoes
fresh sprigs of thyme, rosemary and sage
1 bay leaf
salt and pepper
1 cup heavy cream


  • In a medium-sized stockpot, crisp 4-6 slices of bacon.
  • Remove bacon and set aside.
  • In the rendered bacon grease, saute carrots, onions and celery until soft.
  • Add beef broth, crushed tomatoes and diced tomatoes.
  • Tie herb sprigs together and toss in the soup.
  • Add bay leaf.
  • Salt and pepper to taste.
  • Simmer for 30 minutes.
  • Remove herbs and bay leaf.
  • Remove pot from heat.
  • Working a few cups at a time, puree soup in a blender until smooth.
  • Add soup back to the pot and return to low to medium heat.
  • slowly add one cup of cream while stirring.
  • Serve with crumbled bacon, sour cream and grated cheddar cheese.
  • Variation: Add diced roasted red peppers when sauteing veggies to add some heat.

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