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Tomato Bisque Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6


  • 4 tablespoons butter
  • 2 cloves garlic
  • 5 tablespoons whole-wheat flour
  • 5 cups chicken broth/stock
  • 1 28- ounce can of whole peeled tomatoes - roughly chopped
  • 1 cup heavy cream
  • 1 teaspoon salt or to taste
  • Freshly ground black pepper to taste


  • 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 to 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 - which is what we do - 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!