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    Home

    Tomato Bisque

    Published: Oct 16, 2023 · Modified: Apr 17, 2024 by Dee · This post may contain affiliate links · Leave a Comment

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    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:

    • Beef & Gnocchi Soup
    • Avgolemono
    • Pasta e Fagioli
    • Dill Pickle Soup

    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!

    Print Recipe

    Creamy Tomato Bisque

    Creamy and full of flavor, this tomato bisque is made with canned tomatoes, hearty vegetables, and is perfect to pair with a grilled cheese.
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Course: Side Dish
    Keyword: tomato bisque
    Servings: 6 people

    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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    Hi, I’m Dee! I’m just a regular gal from Queens, NY who loves creating bomb recipes and sharing them with whoever will read them. Let’s eat.

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