Description
This creamy Tomato Basil Bisque is a luscious, flavorful soup made with fresh vegetables, fire roasted tomatoes, and a perfect blend of herbs. Enhanced with Parmesan cheese and finished with cream or half and half for a rich texture, this bisque is a comforting meal that outshines any canned variety. Easy to prepare and ideal for family dinners, it can be served chunky or pureed smooth for an extra creamy experience.
Ingredients
Scale
Vegetables
- 4 stalks celery, chopped into thirds
- 4 medium carrots, peeled and chopped into thirds
- 1/2 large onion, peeled and quartered
- 3 cloves garlic, peeled
Base & Seasonings
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
- 4 cups low sodium chicken broth
- 2 (14 oz) cans fire roasted diced tomatoes with juice
- 1 tablespoon dried basil or 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Pinch red pepper flakes (optional)
- 1 bay leaf
Dairy
- 1-2 cups milk, half and half, or heavy cream
- 1 cup freshly grated Parmesan cheese
- Freshly grated Parmesan cheese for garnish (optional)
Instructions
- Prepare Vegetables: Add celery, carrots, onion, and garlic to a food processor and pulse until finely minced. Alternatively, mince by hand for a chunkier texture.
- Sauté Vegetables: Melt butter with olive oil in a large Dutch oven or soup pot over medium heat. Increase heat to medium-high, add minced vegetables, and sauté for 4 minutes to soften.
- Add Flour: Sprinkle flour over the sautéed vegetables and cook for 1 minute, stirring constantly to form a roux that will thicken the soup.
- Combine Liquids and Seasonings: Gradually whisk in chicken broth, then add the fire roasted diced tomatoes with their juice, dried basil, oregano, salt, parsley, black pepper, red pepper flakes if using, and bay leaf. Bring mixture to a boil.
- Simmer Soup: Reduce heat to low and simmer for 15 minutes or until carrots are tender, allowing flavors to meld together.
- Add Cheese and Cream: Stir in Parmesan cheese until melted. Then add milk, half and half, or cream and gently simmer for another 15-20 minutes on low, stirring occasionally. Adjust consistency by adding more broth or cream as needed. Remove bay leaf.
- Puree Soup (Optional): For a smoother bisque, use an immersion blender directly in the pot or carefully transfer soup in batches to a blender. Blend until smooth, making sure to vent to avoid pressure build-up. Return soup to pot if blended.
- Season to Taste and Serve: Taste and adjust salt and pepper if needed. Serve hot garnished with freshly grated Parmesan cheese if desired.
Notes
- This soup is much more flavorful and fresher than canned or boxed tomato soups.
- Use fresh herbs if available for a brighter flavor; adjust quantities accordingly.
- The soup can be served chunky or pureed smooth based on preference.
- Use low sodium broth to better control salt levels.
- Substitute milk with any plant-based milk for a lighter version, though it may affect the creamy texture.
- Allow the soup to cool slightly before blending to avoid splatter and burns.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
