Tomato Bisque
Rich, creamy, savory tomato soup.
Equipment
- cutting board
- kitchen knife
- large stock pot
- ladle
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium carrot - peeled and chopped
- 1 stalk celery - chopped
- 1 head roasted garlic - minced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 4 cups garden tomatoes - roasted, peeled, and crushed
- 1 cup heavy cream
- ½ tsp kosher salt
- ¼ tsp paprika
- ¼ tsp black pepper - freshly ground
- 1 tbsp fresh basil - cut into strips
- 8 slice baguette toasts - for serving
Instructions
- Chop the onion, carrot, and celery into small pieces. Slice the basil leaves into strips.
- Add olive oil and butter to a large stock pot, and bring up to medium heat. When the butter melts, add the onions, carrots and celery. Cook for about 5 minutes, or until soft.
- Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the flour and cook for another 2 minutes, then add the chicken broth and the crushed tomatoes.
- Stir to combine and bring the soup to a boil before reducing the temperature to low. Cover with a lid and cook for 30 minutes, stirring occasionally. Cook longer for thicker soup.
- Use an immersion blender to blend the soup until it is completely smooth.
- Stir ¾ cups of the cream into the pot. Season with salt and pepper.
- Garnish each bowl with a drizzle of the remaining cream, fresh basil, croutons, and cracked black pepper.
Nutrition
Calories: 249kcal | Carbohydrates: 23g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 812mg | Potassium: 323mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2445IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 2mg
