This tomato bisque soup is really fast and easy to make. I got this recipe from a magazine, but I’ve tweaked it to use fire-roasted tomatoes and spices to suit our taste. You can use diced ripe tomatoes when they’re in season. Top the hot bisque with a swirl of cream for extra richness.
Easy Tomato Bisque
This tomato bisque soup is really fast and easy to make. I got this recipe from a magazine, but I've tweaked it to use fire-roasted tomatoes and spices to suit our taste. You can use diced ripe tomatoes when they're in season. Top the hot bisque with a swirl of cream for extra richness.
Ingredients
- ¼ cup butter
- 1 small onion finely chopped
- 1 stalk celery finely chopped
- 1 carrot finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 14.5 ounce cans fire roasted diced tomatoes drained
- 3 tablespoons white sugar or to taste
- 3 tablespoons tomato paste
- ¼ teaspoon ground nutmeg or to taste
- ¼ cup heavy cream
- salt and black pepper to taste
Instructions
- Gather all ingredients.
- Melt butter in a large saucepan over medium heat. Add onion, celery, carrot, and garlic; cook and stir until vegetables are tender and beginning to brown, about 3 to 5 minutes. Stir in flour and cook 1 minute more, stirring constantly.
- Stir in chicken broth, tomatoes, sugar, tomato paste, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 10 minutes.
- Puree soup in a blender or food processor until silky smooth or to your preferred consistency. Alternatively, you can use a stick blender and puree soup in the saucepan.
- Stir cream into blended soup. Cook and stir over medium heat until bisque is hot. Season to taste with salt and pepper before serving.
