The best Tomato Bisque recipe! It's made with pantry ingredients. It's flavorful and rich. All you need is your favorite grilled cheese sandwich to make it a complete, comforting meal.
2tablespoonApple Cider Vinegar or Balsamic Vinegar
4tablespoonOlive Oil;plus 1 Tbsp. for the tomatoes
4tablespoonUnsalted Butter
1Medium Yellow Onion;chopped
4ClovesGarlic Cloves; minced
2Celery Stalks;chopped
2Green Onions;chopped
5Fresh Thyme Sprigs
5Fresh Parsley Sprigs
2Large Potatoes;about 14.2 Oz together
4CupsChicken or Vegetable Broth;Low Sodium
¾CupHeavy Cream;about 6 oz.
Salt and Pepper to taste
Instructions
To begin, start by cutting the tomatoes up roughly. Place them in a baking dish. Then, drizzle the vegetables with olive oil and lightly season with salt (we used Kosher Salt). Bake in the oven for 20 minutes.Next, prepare the ingredients by chopping and slicing the carrots, celery, onions, and garlic. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, celery, and onions and cook for 5-6 minutes or until translucent. Add the garlic and cook for an additional 45 seconds. Do not let the garlic brown as this may alter the flavor of your bisque.
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.Reduce the heat to medium-low, cover with a lid, and simmer for about 25-30 minutes or until the vegetables are cooked. Be sure to stir occasionally to keep the ingredients from sticking to the bottom of the pot.
Once the ingredients are cooked, remove the soup from the heat and blend. At this point, you can use an immersion blender or a regular blender. Blend to a creamy texture (puree).Next, return the soup to (the pot) to the stove over low heat and in the heavy cream. Stir and let the bisque simmer for 5-7 minutes over low heat.To serve, ladle the tomato bisque into a bowl and garnish it with herbs and (drizzle) heavy cream, and your favorite bread.
Notes
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