Creamy Tomato Bisque (Printable Version)
# What You'll Need:
→ Base
01 -
2 tablespoons olive oil
02 -
1 medium onion, diced
03 -
1 medium carrot, sliced
04 -
1 stalk celery, sliced
05 -
1 tablespoon roasted garlic
06 -
2 tablespoons all-purpose flour
→ Liquids
07 -
4 cups low sodium chicken broth
08 -
28 ounces canned diced tomatoes
09 -
1 cup heavy cream
→ Seasonings
10 -
2 bay leaves
11 -
½ teaspoon salt, or to taste
12 -
¼ teaspoon freshly ground pepper
13 -
1 tablespoon chopped parsley or fresh basil, for garnish
# Step-by-Step Directions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
# Helpful Notes:
01 -
Use roasted garlic as instructed for the most flavorful soup. You can even roast extra to serve with fresh bread.
02 -
Season at the very end. As soup reduces and thickens during cooking, early seasoning risks over-salting.
03 -
For a healthier version, substitute vegetable broth for heavy cream and cook longer to thicken.
04 -
Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 6 months in an airtight container.