Description
This creamy Tomato Basil Bisque is a flavorful, comforting soup made with fresh vegetables, fire roasted tomatoes, and Parmesan cheese. It’s beautifully smooth, rich, and bursting with classic Italian flavors, perfect for a cozy meal any time of year.
Ingredients
Scale
Vegetables
- 4 stalks celery (chopped into thirds to fit processor)
- 4 medium carrots, peeled (chopped into thirds to fit processor)
- 1/2 large onion, peeled and quartered
- 3 cloves garlic, peeled
Cooking Base
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
- 4 cups low sodium chicken broth
- 2 14 oz. cans fire roasted diced tomatoes with juice
Herbs and Seasonings
- 1 tablespoon dried basil (or 1/4 cup fresh basil, chopped)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- pinch red pepper flakes (optional)
- 1 bay leaf
Dairy
- 1-2 cups milk, half and half OR heavy cream
- 1 cup freshly grated Parmesan cheese
- freshly grated Parmesan cheese (optional for garnish)
Instructions
- Prepare Vegetables: Add celery, carrots, onion, and garlic to a food processor and pulse until finely minced, or mince by hand to a fine consistency.
- Sauté Vegetables: Melt butter in olive oil in a large Dutch oven or soup pot over medium heat. Increase heat to medium-high, add minced vegetables, and sauté for 4 minutes until softened.
- Add Flour: Sprinkle in the flour and continue cooking for 1 minute, stirring constantly to form a roux.
- Add Liquids and Seasonings: Gradually whisk in chicken broth, then add fire roasted tomatoes with juice, dried basil, oregano, salt, parsley, black pepper, red pepper flakes (if using), and the bay leaf.
- Simmer Soup: Bring mixture to a boil, then reduce heat and simmer for 15 minutes or until the carrots are tender.
- Add Cheese and Dairy: Stir in freshly grated Parmesan cheese until blended, then add milk, half and half, or cream. Simmer gently on low heat for an additional 15-20 minutes, stirring occasionally.
- Adjust Consistency and Seasoning: Add extra chicken broth or cream as needed to reach your preferred soup consistency. Remove the bay leaf and taste; season with additional salt and pepper as needed.
- Optional Puree: For a smoother texture, use an immersion blender directly in the pot or carefully transfer soup to a blender in batches and puree until smooth. Be cautious to allow steam to escape to prevent explosions.
- Serve: Ladle soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot and enjoy!
Notes
- This soup is much more flavorful than canned or carton varieties due to fresh ingredients and fire roasted tomatoes.
- You can use dried or fresh herbs depending on availability; fresh basil and oregano add a brighter flavor.
- Using a blender for pureeing gives the soup a silky, creamy texture but it can also be enjoyed chunky for more rustic appeal.
- Adjust the amount of cream or milk to make the soup richer or lighter according to your preference.
- Make sure not to overheat after adding dairy to avoid curdling; simmer gently on low heat.
- Leftovers store well and flavor improves after a day; refrigerate and reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg
