Creamy Tomato Bisque Soup (Printer-Friendly Version)

Silky tomato bisque blended with roasted garlic, cream, and fresh herbs for cozy comfort and easy preparation.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 1 medium carrot, sliced
03 - 1 stalk celery, sliced
04 - 1 tablespoon roasted garlic

→ Oils and Fats

05 - 2 tablespoons olive oil
06 - 1 cup heavy cream

→ Thickening Agents

07 - 2 tablespoons all-purpose flour

→ Liquids

08 - 4 cups low sodium chicken broth
09 - 28 ounces diced tomatoes, canned

→ Herbs and Spices

10 - 2 bay leaves
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon freshly ground black pepper
13 - 1 tablespoon chopped fresh parsley or fresh basil for garnish

# Steps to Follow:

01 - Heat olive oil in a large pot over medium-high heat. Add diced onion, sliced carrot, and sliced celery. Cook, stirring frequently, for 5 to 6 minutes until the onion is soft and translucent. Stir in roasted garlic and cook for an additional 30 seconds.
02 - Sprinkle flour over the vegetables and stir continuously for 1 to 2 minutes to cook the flour. Pour in chicken broth, canned diced tomatoes, and add bay leaves. Stir well to combine and bring the mixture to a boil.
03 - Reduce heat to low and cover the pot. Let the soup simmer gently for 30 minutes, stirring occasionally to prevent sticking.
04 - Remove bay leaves from the pot. Using an immersion blender, puree the soup until silky smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
05 - Stir ¾ cup of heavy cream into the blended soup. Season with salt and freshly ground pepper to taste. Serve garnished with a drizzle of the remaining cream and fresh parsley or basil.

# Additional Tips:

01 - Roasted garlic significantly enhances flavor; regular garlic may be used but yields a less rich taste.
02 - Season salt at the end to avoid over-salting as the soup reduces during cooking.
03 - If a blender is unavailable, allow the soup to cool before blending to prevent splattering.
04 - Chicken broth provides richness, but vegetable broth is an acceptable substitute.
05 - Store leftovers refrigerated up to 4 days or freeze for up to 6 months; reheat gently and adjust consistency with cream or broth as needed.
06 - For a lighter version, substitute heavy cream with half-and-half or plant-based cream alternatives to maintain texture.

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