Description
A silky, restaurant-style creamy tomato bisque with rich flavor, smooth texture, and simple garnishes. Perfect for pairing with grilled cheese or serving as a refined starter.
Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 can (28 ounces) whole peeled tomatoes, with juices
3 cups chicken or vegetable stock
1 teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
1 bay leaf
1 cup heavy cream
¼ cup dry white wine (optional)
½ teaspoon red pepper flakes (optional)
Fresh basil, for garnish
Parmesan shavings, for garnish
Instructions
Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 7–8 minutes. Stir in garlic.
Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
Add tomatoes with juices, stock, sugar, salt, pepper, paprika, bay leaf, and wine (if using). Simmer uncovered for 25 minutes, stirring occasionally.
Remove the bay leaf and puree the soup using an immersion blender until completely smooth. For extra silkiness, pass through a fine mesh sieve.
Reduce the heat to low and stir in heavy cream. Adjust seasoning. Serve garnished with cream, basil, or parmesan shavings.
Notes
Fire-roasted tomatoes add a smoky depth of flavor.
A pinch of baking soda can balance overly acidic tomatoes.
To prevent cream from curdling, temper it with hot soup before adding.
Garnish with Parmesan crisps or extra basil for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / French-inspired
Nutrition
- Serving Size: 1 bowl (~1 ½ cups)
- Calories: 280
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg