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Creamy Tomato Bisque

4.6
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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
4 servings
Soup
Creamy Tomato Bisque
Ingredients
  • 1/4 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
  • 3 tablespoons tomato paste
  • 4 cups chicken broth
  • 2 (14.5 ounce) cans fire roasted diced tomatoes, drained
  • 3 tablespoons white sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream
  • salt and black pepper to taste
Instructions
1
Heat the butter in a substantial saucepan over an intermediate temperature. Introduce the onion, celery, carrot, and garlic into the pan and cook until these vegetables are tender and starting to develop a rich color, approximately 8 minutes. Add the flour to the mixture and continue cooking for an additional minute, maintaining a constant stirring motion.
2
Combine the tomato paste, chicken broth, tomatoes, sugar, and nutmeg in the saucepan. Bring this mixture to a boil over high heat before gradually decreasing the temperature to a low-medium level, cover it, and let it simmer for 15 minutes until the vegetables are extremely tender.
3
Transfer half to three-quarters of the soup into a blender, leaving it no more than halfway full. Securely hold down the lid of the blender with a folded kitchen towel and initiate the blending process, using brief pulses to get the soup moving before stopping it. Alternatively, you can utilize a stick blender and puree the soup directly in the saucepan.
4
Return the blended soup to the original saucepan and stir in the cream. Cook over medium heat until the soup is hot, then season with salt and pepper according to your preference before serving.