Tomato Bisque Soup
Thick and creamy tomato bisque soup is the perfect weekend lunch recipe with a side of garlic bread or buttery grilled cheese!
Servings: 4
Calories: 136kcal
Ingredients
For the soup:
For the roux:
- 1 tablespoon salted butter
- 1 tablespoon all purpose flour
- 3-4 tablespoons heavy cream (or as much as needed)
Instructions
- Warm oil over medium high heat in a pot. Add in salt, thyme, garlic, parsley and basil. Let it cook for a minute before adding the remaining soup ingredients. 2 teaspoons olive oil, 1 teaspoon salt, 2 sprigs of thyme, 2 cloves of garlic, 2 tablespoons fresh parsley, 3 tablespoons fresh basil, 15 ounces crushed tomatoes, ½ cup chicken broth, 1 tablespoon sugar
- Lower heat to medium once soup begins to simmer. Let it cook for half an hour before removing the thyme and garlic.
- Lower heat to low and once soup begins to cool, gently blend with a hand immersion blender until the soup is creamy and has thickened.
- To make the roux, melt butter over medium high heat in a small pan. Once butter melts, add flour and cook for 2 minutes -stirring occasionally. Once flour cooks, slowly whisk in milk, and keep adding heavy cream until the roux is creamy and soft, like Greek yogurt. 1 tablespoon salted butter, 1 tablespoon all purpose flour, 3-4 tablespoons heavy cream
- Gently pour in the roux mix to the tomato bisque, and whisk until tomato bisque thickens.
- Taste for seasoning and adjust with salt and black pepper, if desired. Top with fresh herbs, parmesan cheese or croutons.
Notes
- Love the flavor of onions? Dice one shallot and add it to the pot when you add the garlic and fresh thyme.
- To change the flavor, use fire-roasted tomatoes and add a dash of red pepper flakes.
- This soup is delicious served with a grilled cheese sandwich!
Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 860mg | Potassium: 346mg | Fiber: 2g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg