Tomato Bisque
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Tomato Bisque
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This homemade tomato bisque recipe is rich, creamy, and full of flavor. Easy soup that's ready in under an hour. Comforting and delicious!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion 1/4-inch diced
- 2 medium carrots scrubbed and 1/4-inch diced
- 3 cloves minced garlic about 1 tablespoon
- 3 to 4 cups low sodium chicken broth or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- ¼ cup chopped sun-dried tomatoes if packed in oil, drain and pat dry
- 1 ½ teaspoons ground cumin
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper optional
- 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
- ½ cup half-and-half or heavy cream
- chopped fresh basil or parsley optional for serving
Instructions
- In a Dutch oven or similar large sturdy pot, heat the oil over medium. Add the onion and carrots and cook until the onion is tender beginning to turn translucent, about 6 minutes.
- Add the garlic and cook 30 additional seconds, just until fragrant.
- Add 3 cups of the broth, crushed tomatoes, sun-dried tomatoes, cumin, salt, black pepper, and cayenne pepper.
- Stir in the crushed tomatoes, sun-dried tomatoes, sugar, salt, and pepper. Tie the fresh thyme together with kitchen twine, then add it (or stir in the dried thyme).
- Bring the soup to boil, then partially cover and reduce to a simmer. Let simmer, stirring occasionally, for 30 minutes, until the soup has reduced, the flavors have married, and the carrots are tender. Fish and out discard the thyme bundle.
- With an immersion blender, puree the soup until smooth and creamy, adding more of the remaining 1 cup broth as needed to reach your desired consistency (remember you'll be adding half-and-half too). You also can carefully transfer the soup to a blender or food processor in batches to blend (add it back to the pot at the end). Be careful not to overfill your blender, as hot soup can easily splatter.
- Stir in the half and half. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of fresh herbs.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO FREEZE: Transfer tomato bisque to an airtight, freezer-safe storage container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
- TO REHEAT: Warm on the stovetop or in the microwave until heated through.
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO FREEZE: Transfer tomato bisque to an airtight, freezer-safe storage container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
- TO REHEAT: Warm on the stovetop or in the microwave until heated through.
Nutrition Information
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Serving
1(of 4)
Calories
246kcal
(12%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
11mg
(4%)
Potassium
1179mg
(34%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
5774IU
(115%)
Vitamin C
27mg
(30%)
Calcium
147mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 246kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 11mg | 4% |
| Potassium | 1179mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 5774IU | 115% |
| Vitamin C | 27mg | 30% |
| Calcium | 147mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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