Tomato Bisque
User Reviews
4.7
Tomato Bisque
Description
This Tomato Bisque begins by gently cooking diced onion, carrot, and celery with roasted garlic in olive oil until softened. Adding flour creates a slight thickening base before introducing chicken broth, canned diced tomatoes, and bay leaves. The mixture simmers for 30 minutes to meld flavors.
After removing the bay leaves, the soup is blended until smooth, creating a creamy texture without lumps. A portion of heavy cream is stirred in to temper acidity and add richness. The bisque is seasoned with salt and freshly ground black pepper, garnished with chopped parsley or fresh basil and a drizzle of cream.
The soup offers a velvety mouthfeel with subtle sweetness from the roasted garlic and tender vegetables, contrasting with the tomato's tang. It can be served as a comforting starter or light meal. Variations suggest using vegetable broth or omitting cream for a lighter version.
Leftovers keep well refrigerated up to four days or frozen for longer storage. Reheating can be done gently on the stovetop or microwave. Roasting extra garlic is recommended to use as spread or in other recipes.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium carrot sliced
- 1 talk celery sliced
- 1 tablespoon garlic roasted
- 2 tablespoons all-purpose flour all-purpose
- 4 cups chicken broth low sodium
- 28 ounces diced tomatoes 1 can
- 2 bay leaf
- 1 cup heavy cream
- ½ teaspoon salt or to taste
- ¼ teaspoon black 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 garlic as directed to maximize flavor; extra roasted garlic can be used on bread or in other dishes.
- Season the bisque with salt and pepper at the end of cooking to prevent over-salting as it reduces and thickens.
- For a lighter version, substitute vegetable broth for chicken broth and cook longer to thicken without cream.
- Leftover bisque stores in the fridge for up to 4 days or freezes well for up to 6 months in an airtight container.
- Reheat gently in microwave or on stovetop, thawing frozen soup first or heating directly from frozen as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 375kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 82mg | 27% |
| Sodium | 689mg | 29% |
| Potassium | 736mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3779IU | 76% |
| Vitamin C | 24mg | 27% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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