Tomato Bisque Soup
Silky, smooth tomato bisque hits the spot on a cold winter day. The creamy soup comes together in under an hour.
Servings: 6
Ingredients
- 4 tbsp butter
- 2 cloves garlic
- 5 tbsp whole-wheat flour
- 5 cups chicken broth/stock
- 1 28oz can whole peeled tomatoes roughly chopped
- 1 cup heavy cream
- 1 teaspoon salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes, or until it starts the onions get soft.
- Add the flour and stir nonstop for 2 minutes.
- Pour in the broth and tomatoes and bring to a boil.
- Whisk constantly.
- Simmer on low heat for 30 minutes.
- Remove from the heat and puree the soup either in a blender (in batches) or with a handheld immersion blender until it's smooth and the big chunks of tomatoes are blended up.
- Stir in heavy cream and salt & pepper to taste.
- Serve warm with any herbs you'd like to add - fresh basil or rosemary are good choices. Top with bacon, croutons, or plain!