Laura's Tomato Bisque

Instructions

1. Prep the veggies. Chop a medium onion. Peel and chop 2 medium carrots until you have about 1 cup. Chop your celery right from the end of the whole head rather than peeling off a stalk. That way you get some of the celery leaves, which add great flavor (see photos).
2. Saute the veggies. In a large soup pot (6 quarts), heat 2 tablespoons olive oil over medium heat. Add the carrots, onions, and celery and saute until carrots are almost soft, about 5-7 minutes. Add garlic.
3. Add all the spices and the garlic: 1 teaspoon kosher salt, 1 tablespoon dried oregano, 1 teaspoon dried basil, and 2 cloves of garlic, smashed and minced.
4. Add 4 cups chicken broth.* Add 2 cans fire-roasted tomatoes. Add 1 bay leaf. Bring to a boil over medium high heat.
5. Once the soup starts to bubble, lower the heat to medium low to keep the soup at a simmer. Continue simmering until the veggies are very soft, about 15-20 minutes.
6. Remove the bay leaf! Don't forget!
7. Blend. Turn off the heat. Use an immersion blender to puree the soup.** (See note if you only have a regular blender)
8. Make the roux: Melt 1/2 cup butter in a medium pot over medium heat. Whisk in 1/2 cup flour, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Continue whisking for about 1 minute after all the butter has been absorbed by the flour.
9. SLOWLY whisk in 1 cup cream and 1 cup milk. The heat should still be set to medium. Don't go quickly; start by adding about 1/4 cup milk. Use the whisk to stir the milk into the flour completely. Then add a bit more milk. Stir until absorbed. Repeat until you have added all the milk and cream, and the mixture is smooth.
10. Once you have a smooth sauce, add 1 cup parmesan. Whisk until smooth. Give it a minute to melt, then turn off the heat.
11. Pour the white sauce into the blended tomato soup. Whisk until smooth. Continue heating on low until ready to serve.
12. Garnish with fresh basil, Parmesan, and freshly cracked black pepper.