Tomato Bisque
Tomato Bisque - Made with roasted garlic, this creamy, blended to silky perfection, soup is always a huge hit. While it sounds and tastes gourmet, this recipe couldn't get any easier. Serve it as an appetizer or a main course! No matter how it hits the table, it'll be greatly appreciated.
Servings: 4
Calories: 375kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium carrot sliced
- 1 stalk celery sliced
- 1 tablespoon roasted garlic
- 2 tablespoons all-purpose flour all-purpose
- 4 cups chicken broth low sodium
- 28 ounces diced tomatoes 1 can
- 2 bay leaves
- 1 cup heavy cream
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper freshly ground
- 1 tablespoon parsley chopped for garnish, or fresh basil
Instructions
- Heat the olive oil in a pot over medium-high heat. Add the onion, carrot, and celery. Cook for 5-6 minutes, stirring often, until the onion is softened and translucent. Add the roasted garlic and cook for another 30 seconds.
- Stir in the flour and cook for another 1-2 minutes, then add the chicken broth, tomatoes, and bay leaves. Stir to combine, then bring the soup to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.
- Remove the bay leaves from the pot. Use an immersion blender and blend the soup until it's completely smooth. If you don't have an immersion blender, you can transfer the soup to a regular blender.
- Stir ¾ cup of the cream into the pot. Season to taste with salt and pepper. Garnish each bowl with a drizzle of the remaining heavy cream, the fresh basil, and a crack of pepper.
Notes
- Roast your garlic. Use roasted garlic as instructed in the recipe for the most flavorful soup. You can even roast extra to smear on some fresh bread or make my Roasted Garlic Hummus.
- Season at the very end. All soup reduces as it cooks and thickens up. If you season the bisque too early in the cooking process you risk it turning out too salty.
- Healthier Version. To make it healthier you can use vegetable broth in place of the heavy cream and just cook it for a bit longer to thicken up.
- Leftover tomato bisque will keep in the fridge for up to 4 days or in the freezer for up to 6 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan. If the soup has been frozen, you can let it thaw out first or reheat it from frozen in the microwave or on the stovetop.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 20g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 689mg | Potassium: 736mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3779IU | Vitamin C: 24mg | Calcium: 129mg | Iron: 3mg