SERVINGS
8 people
TOTAL TIME
1 hour 20 mins
To begin, start by cutting the tomatoes up roughly. Place them in a baking dish. Drizzle the vegetables with olive oil and lightly season with salt. Bake.
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Next, prepare the ingredients by chopping and slicing the carrots, celery, onions, and garlic. Heat the olive oil over medium-high heat.
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Add the carrots, celery, and onions and cook until translucent. Add the garlic and cook. Do not let the garlic brown.
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Add the tomatoes and juice from the tomatoes to the mixture in the Dutch oven and stir well to combine. Stir in the broth and add in the chopped peeled potatoes. Season with herbs, salt, and pepper.
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Reduce the heat to medium-low, cover with a lid, and simmer until the vegetables are cooked.
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Once the ingredients are cooked, remove the soup from the heat and blend. Return the soup to (the pot) to the stove over low heat and in the heavy cream.
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To serve, ladle the tomato bisque into a bowl and garnish it with herbs and (drizzle) heavy cream, and your favorite bread.
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All you need is your favorite grilled cheese sandwich to make it a complete, comforting meal.
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