Tomato bisque is a creamy soup that’s easy to make. Serve it all on its own or add some crunchy croutons on top or some crusty bread or a hot grilled cheese sandwich on the side for dunking. It’s simple comfort food that will warm you up on a chilly day.
- 2 tablespoons olive oil
- 1/2 cup diced carrot, about 1 small carrot
- 1/2 cup diced celery, about 1 small rib
- 1/2 of small yellow onion, diced
- 1/2 teaspoon kosher salt
- 4 large garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 (28-oz) can whole San Marzano tomatoes
- 2 cups low-sodium chicken broth
- 1/4 cup roughly chopped fresh basil leaves
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/2 cup heavy cream
- Heat the oil in a large pot over medium heat. Add the carrot, celery, onion, and salt. Saute the veggies until the onions are translucent and carrots have softened, about 5 minutes.
- Stir in the garlic and tomato paste and cook them for 30 seconds.
- Add the tomatoes and broth. Bring the soup to a boil and then reduce the heat to a simmer. Simmer the soup uncovered for 30 minutes, stirring occasionally. As it cooks, use a spoon to break up the tomatoes.
- Add the basil, oregano, and pepper. Use an immersion blender to puree the soup. Or blend it in small batches in a blender on low, using a towel to cover the top of the blender.
- Strain the soup back into the pot using a fine-mesh sieve. Use a spoon or spatula to press on the solids to extract all of the liquid. Straining the soup will make it very smooth and silky, but you can skip this step if you don’t mind some texture.
- Stir in cream and give the soup a taste. Add more salt if you think it needs it before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
- Serving Size: 1 cup
- Calories: 201
- Sugar: 2.6g
- Sodium: 170.9mg
- Fat: 6.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 4.9g
- Trans Fat: 0g
- Carbohydrates: 34.2g
- Fiber: 2.8g
- Protein: 8.9g
- Cholesterol: 31mg
Keywords: tomato bisque, creamy tomato soup