Creamy Tomato Bisque
Indulge in the luxurious taste of this Creamy Tomato Bisque brimming with the rich flavors of tomatoes, cheese, and heavy cream.
Servings: 12 servings
Equipment
Ingredients
- 4 tablespoons salted butter
- 1 medium yellow onion, diced
- 7 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1½ teaspoons dried basil
- ½ teaspoon dried oregano
- 1 tablespoon tomato paste
- 2 sun-dried tomatoes in olive oil, finely chopped
- 1 teaspoon red pepper flakes
- 76 ounces canned fire-roasted crushed tomatoes
- 80 ounces canned fire-roasted diced tomatoes
- 3 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 1½ cups heavy whipping cream
- 1½ cups whole milk
- 1 cup shredded parmesan cheese
- 2 bay leaves
- salt and fresh ground black pepper, to taste
- 2 to 4 tablespoons granulated sugar
Instructions
- Melt the butter in a large pot or Dutch oven set over medium heat.
- Add the onion and stir well. Let it cook for 4 to 5 minutes or until softened.
- Add the garlic, shallot, basil, oregano, tomato paste, sun-dried tomatoes, and red pepper flakes. Mix well and let it cook for another 2 to 3 minutes.
- Add the onion mixture to the blender. Process until you get a smooth mixture. Pour it back into the pot.
- Add the crushed tomatoes and diced tomatoes to the blender. Process until you get a smooth mixture. Pour the blended tomatoes into the pot.
- Gently stir the broth into the pot and let it come to a simmer over medium heat.
- Whisk the cornstarch and heavy whipping cream in a small bowl. Pour it into the pot and mix. Add in the milk and stir until thoroughly combined.
- Toss the parmesan into the pot and stir until completely melted and smooth, about 6 minutes. Add the bay leaves. Reduce the heat to low and let the soup simmer for another 10 minutes.
- Add salt, pepper, and sugar to taste. Stir well and remove the soup from the heat.
- Ladle soup into bowls and serve warm.
Notes
- Bisque: This is an elegant French name for crayfish soup, but in recent times, we have started to use the word 'bisque' to define thick and creamy soups.
- Tomatoes: Because it's winter and because it's easier, I like to make this soup with canned tomatoes, including fire-roasted crushed tomatoes, fire-roasted diced tomatoes, and a few sun-dried tomatoes. If you'd like to use fresh tomatoes, I suggest roasting them and continuing with the soup recipe.
Nutrition
Serving: 12g | Calories: 308kcal | Carbohydrates: 29g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 724mg | Potassium: 1071mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1356IU | Vitamin C: 36mg | Calcium: 291mg | Iron: 5mg
