Super Easy Tomato Bisque Recipe
Tomato soup has to be one of my favorites. Served with a hot grilled cheese fresh off the skillet? Now that, my friends, is heaven on a plate. This tomato bisque really brings the flavor. With the addition of onion, carrot, celery, roasted garlic, and heavy cream, we’re entering a world of flavor you didn’t think possible with a bowl of tomato soup. I know, I know. Making soup from a can is just so easy and tempting! I promise this recipe is not much harder. The most complicated and time consuming part is chopping the veggies. After that, the process is an absolute breeze. Plus, you have to admit, using that immersion blender to turn the soup into a smooth, creamy masterpiece is so satisfying.
Olive oil – Avocado, sunflower, safflower, canola, or vegetable oils will work instead. Onion – I used a white onion. Yellow onion or shallot will work instead. Carrot & celery – You can us as much or little as you like. Roasted garlic – If you use regular garlic instead, use half as much. Flour – All-purpose. You can add a cornstarch slurry instead at the last step if you’d like the soup to be gluten-free. Chicken broth – Or any type of broth you have handy. Crushed tomatoes – 28 oz can. Crushed tomatoes will work too. Bay leaves – Fresh or dried. Heavy cream – Higher fat percentage will work best, but if you want to cut down you can use cream as low as 10%MF. Salt & pepper – To taste. Freshly cracked pepper will be best for this soup. Parsley – Freshly chopped for garnish.
You are not going to believe how easy it is to produce sophisticated rich tomato flavor in so little time with this easy recipe! And if you don’t own an immersion blender, don’t worry! You can use a regular blender or food processor instead. To begin, heat the olive oil over medium-high heat in a large pot or Dutch oven. Next, add the onion, carrot, and celery and cook for 5 to 6 minutes or until the onion is soft and translucent. Then add the roasted garlic and cook for another 30 seconds while stirring. Now that your veggies are soft, stir the flour into the mixture and let it cook for 1 to 2 minutes. Next, stir in the chicken broth, canned tomatoes, and bay leaves and bring the soup to a boil. Then reduce the heat to a simmer, cover it with a lid, and cook it for 30 minutes while stirring occasionally. After the soup has cooked for a bit, remove the bay leaves from the pot and then puree it with an immersion blender until it’s completely smooth. You can also do this step with a blender or food processor if you prefer. Yet, be careful when transferring the hot soup as it can burn. Once the soup has been blended, stir in ¾ cup of the heavy cream. Then taste the soup and season with salt and black pepper as needed. Now, ladle the finished tomato bisque into your favorite bowls and garnish with a drizzle of heavy cream, a bit of fresh basil, and some freshly ground black pepper to serve.
What Is Tomato Bisque?
The word “bisque” may have you thinking of seafood, and for a legitimate reason. A bisque is usually made with seafood broth, particularly lobster, shrimp, or crab. Not in this case! Tomato bisque uses ingredients that are very reminiscent of cream of tomato soup. A modern day tomato bisque is recognizable with it’s completely smooth, thickened, and perfectly pureed consistency. While some swear by using rice to thicken the soup, I’ve used flour to make the process a little easier.
What Makes A Bisque Different From Soup?
Bisques are French, but still a soup. However, what sets a bisque apart from just a soup is the texture and the addition of heavy cream. Soups are not always pureed till smooth and oftentimes can even be chunky. They also don’t always include cream. Whereas, bisques are always pureed till smooth and include heavy cream.
Can I Make Vegan Tomato Bisque?
Yes! Just leave out the chicken broth and heavy cream. You can replace the chicken broth with vegetable broth and the heavy cream with a plant-based plain yogurt or milk.
How To Roast Garlic
The deep, sweet flavor of roasted garlic works so well with the acidic tomatoes in your tomato bisque. While you can use regular garlic, I suggest taking the extra steps to really transform your soup into a gourmet experience. It’s really simple, so here’s my recipe for roasted garlic.
How To Serve
Feel free to enjoy this recipe as an appetizer or as the main course. I’ve gone with a classic garnish of fresh parsley and a drizzle of heavy cream. You can also serve your bisque with a few croutons floated in the center of the bowl or like I did with a grilled cheese. When I think of a rich, creamy, flavorful soup like this, I crave some good homemade bread. Here are my favorite recipes anyone can master, regardless of their baking abilities:
No Knead Bread No Knead Skillet Bread Artisan Bread Honey Rolls Dark Rye Bread
I’ll also serve this soup up with a simple, fresh salad on the side:
Chickpea Tomato Salad Kale and Quinoa Salad Tomato Basil Salad Mediterranean Grilled Chicken Salad Cobb Salad
Storage
Leftover tomato bisque will keep in the fridge for up to 4 days or in the freezer for up to 6 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan. If the soup has been frozen, you can let it thaw out first or reheat it from frozen in the microwave or on the stovetop.
Other Delicious Soups To Try
Roasted Tomato Soup Lasagna Soup Easy Tortellini Soup Chicken and Rice Soup Lentil Soup Minestrone Soup Easy Hamburger Soup Italian Meatball Soup Buffalo Chicken Wing Soup
