Tomato Bisque
User Reviews
4.9
Tomato Bisque
Description
This Tomato Bisque begins by sautéing garlic in butter before incorporating flour to form a roux, which thickens the soup. Gradually adding chicken broth creates a smooth base into which canned crushed tomatoes are stirred, along with paprika, garlic salt, and basil to infuse herbal and slightly smoky notes. The mixture is brought to a boil to develop flavor and thicken the liquid.
After thickening, the soup is pureed in batches to achieve a velvety texture free of chunks. Returning the puree to a serving bowl, half-and-half is stirred in to add creaminess and mellow the acidity of the tomatoes, resulting in a rich bisque. Salt and black pepper are adjusted to taste.
Garnishing with a swirl of cream and fresh basil adds visual appeal and a touch of freshness. This soup can be served as an appetizer or light meal, pairing well with sandwiches or crusty bread.
Using fresh tomatoes is an option by blanching and peeling ripe tomatoes before mashing them. Leftover bisque stores well refrigerated for 3-5 days and freezes up to 3 months; reheat gently over low heat, whisking to maintain texture.
Ingredients
- 2 teaspoons garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 (14.5-ounce) can crushed tomatoes
- ¼ teaspoon paprika
- 2 teaspoons garlic salt with parsley flakes
- 1 teaspoon basil
- 1 cup half and half
- salt to taste
- black pepper to taste
Instructions
- In a medium saucepan, saute garlic in butter for 1 minute. Stir in the flour until blended.
- Pour in the chicken broth, gradually. Stir in the tomatoes, paprika, garlic salt, and basil until well blended.
- Bring the pot to a boil and cook for about 2 minutes - or until thickened.
- Using a blender, puree the soup until you reach your desired consistency. You will need to do this in batches.
- Add the pureed soup to a serving bowl and stir in the heavy cream. Season with salt and pepper. Garnish with cream and fresh basil.
Notes
- Fresh tomatoes can be peeled by blanching in boiling water and then iced; remove skins and mash before use.
- Store leftover bisque in an airtight container refrigerated for 3-5 days or freeze for up to 3 months.
- Reheat slowly over low heat and whisk to preserve texture and prevent separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 2229mg | 93% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 27mg | 30% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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