Recipe: Cream of Tomato Bisque Soup (not Campbell's)

I couldn't find a Campbell's clone on the internet. I did find this recipe. Perhaps you could experiment with the recipe. Please share your results with us.

CREAM OF TOMATO BISQUE SOUP

1 quart chicken stock
24 oz. canned diced tomatoes
1 (8 oz.) can tomato paste
6 oz. carrots, finely diced
4 oz. celery, finely diced
4 oz. onions, finely diced
1 tablespoon parsley stems
1 1/2 teaspoons chopped garlic
6 black peppercorns
1 bay leaf
3 oz. flour plus 3 oz. margarine (thickening agent)
1 pint heavy (whipping) cream
salt and pepper to taste

In a 4 quart soup pot cook chicken stock, diced tomatoes, tomato paste, carrots, celery, onion, parsley stems, garlic, black peppercorns, and bay leaf. Simmer about 1 hour.

Strain this mixture into a container and put reserve liquid back into soup pot.

Make a roux by mixing flour and margarine and cook about 1 minute.

Whip roux into stock base to thicken. Finish with whipping cream and salt and pepper.

Top cups of soup with grated parmesan cheese and chopped parsley.

Makes 2 quarts
Source: KWQC - TV6, 01/06/1999