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.
1tablespoonparsleychopped for garnish, or fresh basil
Sauté: 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.
Simmer: 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.
Blend: 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.
Finish: Stir 3/4 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.
Your tomato bisque will last 3-4 days stored in an airtight container in the fridge. You can reheat it either in the microwave or in a pot over medium heat on the stove.
This soup will also last up to 6 months in the freezer. Wait until the soup has fully cooled down to room temperature before freezing. You can let it thaw in the fridge overnight before reheating, or reheat straight from the freezer.