Tomato Bisque Soup

On a cold and blustery day like today Tomato Bisque soup is really good.

Start with a bechamel sauce:

2 tablespoons flour
2 tablespoons butter
2 cups of milk

In a saucepan melt the butter and add the flour whisking for a minute or so to cook the flour slightly, removing the rawness. Slowly whisk in the two cups of milk. When slightly thickened add a little bit of nutmeg.

Then add:

1 can of petite diced tomatoes with juices (approximate size 15 ounce)
1 can of tomato sauce (approximate size 15 ounce)
some frozen chopped spinach to taste (as much or as little as you like)
some orzo (half a cup or so)

simmer gently until the orzo is cooked through or save a little time with the soup itself by precooking the orzo.

Add salt and pepper to taste and there you go. Fabulous!