Creamy and full of flavor, this tomato bisque is made with canned tomatoes, hearty vegetables, and is perfect to pair with a grilled cheese.
Loving soup season? Try some of these soups:
Tomato Bisque Ingredients
Canned tomatoes: Whole peeled tomatoes
Onion, garlic, and celery: For flavor
Italian seasoning: For flavor
Red pepper flakes: For a little heat
Chicken stock: I used chicken bouillion powder mixed with water
Fresh herbs: We’ll be using thyme and basil
Unsalted butter: To cook the veggies in
Salt: To bring it all together
Potato: Peeled and cut into chunks
Heavy cream: For creaminess
How to Make Creamy Tomato Bisque
Here’s how to make this dreamy (I mean creamy) tomato bisque:
Step 1: Prep your ingredients
The first thing you can do is chop up all of your veggies and have them ready to go.
I leave the potato for right before I pop it in the soup so that it doesn’t brown, but you can always get it ready and leave the peeled and chopped pieces in some cold water.
Step 2: Cook the veggies.
Now add the butter and a tablespoon of olive oil to your soup pot over medium heat. When ready, add the celery and onions (along with a pinch of salt) and cook until softened (about 5-7 minutes). Then add the garlic and cook until fragrant (about one minute).
Step 3: Make the soup
Now add the stock, tomatoes, thyme, Italian seasoning, red pepper flakes, and potatoes to the pot. Bring to a boil, then lower to a simmer, cover, and let cook until the potatoes are very soft (about 20-25 minutes).
Step 4: Blend the veggies.
Now use a slotted spoon to add all of the vegetables to a blender — that means the tomatoes, potatoes, onions — everything! Just make sure to remember to remove the thyme stems. Leave the rest of the liquid in the pot.
Blend until everything is beautiful and creamy, like this:
Step 5: Add back to the pot with heavy cream
Now pour the creamy liquid back into the pot along with the heavy cream and basil. Mix everything together and let cook on low for another few minutes. Enjoy!
Creamy Tomato Bisque
Ingredients
- 1 28-oz can whole peeled tomatoes
- 5 cups chicken stock or vegetable stock
- 2 celery stalks chopped
- 1 yellow onion chopped
- 3-4 garlic cloves finely chopped
- 1 large russet potato peeled and chopped into large pieces
- 3 sprigs fresh thyme
- ¾ cup heavy cream at room temperature
- 1 tbs unsalted butter
- 1 teaspoon Italian seasoning
- fresh basil
- salt and pepper
- pinch red pepper flakes
Instructions
- Add the butter and one tbs olive oil to a soup pot over medium heat. Once warmed, add the celery and onions along with a pinch of salt. Cook until soft (about 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute).
- Add the stock, tomatoes, potatoes, thyme, Italian seasoning, red pepper flakes, and salt and pepper. Bring to a boil, then lower to a simmer, cover, and let cook until the potatoes are very soft (about 25 minutes).
- Use a slotted spoon to add all of the veggies to a blender (make sure to remove the thyme sprigs!). Blend until completely smooth, and then pour the sauce back into the pot. Add the heavy cream and a few fresh basil leaves. Stir and cook for just a few more minutes. Serve with grilled cheese, if desired.
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