Description
This Rich & Creamy Tomato Basil Bisque is a flavorful and comforting soup made with fire roasted tomatoes, aromatic vegetables, and fresh Parmesan cheese. Perfectly seasoned with basil, oregano, and a touch of cream, it's a delicious homemade alternative to canned soups that offers a smooth and velvety texture when pureed.
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
Soup Base
- 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
Seasonings
- 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, or 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 the minced vegetables, and sauté for 4 minutes until fragrant and slightly softened.
- Add Flour: Sprinkle in the flour and continue cooking for 1 minute, stirring constantly to create a roux that will thicken the soup.
- Incorporate Broth and Tomatoes: Gradually whisk in the low sodium chicken broth, then add the fire roasted diced tomatoes with their juice along with basil, oregano, salt, dried parsley, black pepper, red pepper flakes, and bay leaf.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, or until the carrots are tender.
- Add Cheese and Cream: Stir in the freshly grated Parmesan cheese until melted and blended, then add milk, half and half, or heavy cream. Gently simmer the soup for an additional 15 to 20 minutes on low heat, stirring occasionally to prevent sticking.
- Adjust Consistency and Seasoning: If needed, add extra chicken broth or cream to achieve your desired soup thickness. Remove the bay leaf and season with additional salt and pepper to taste.
- Puree (Optional): For a smoother bisque, carefully use an immersion blender directly in the pot or transfer the soup in batches to a blender (venting to avoid steam build-up). Blend until smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve warm and enjoy the rich, creamy flavor.
Notes
- This soup is much better than canned varieties and requires no roasting or extensive chopping thanks to the use of a food processor.
- For a vegan or vegetarian version, substitute chicken broth with vegetable broth and use a plant-based Parmesan alternative or omit cheese.
- Adjust creaminess by varying the amount of milk, half and half, or heavy cream according to your preference.
- If you don’t have a food processor, finely chopping the vegetables by hand works but takes more time.
- To add extra depth, garnish with fresh basil leaves or a drizzle of olive oil before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
