Description
Laura’s Tomato Bisque is a rich and creamy tomato soup made with fire-roasted tomatoes, fresh vegetables, and a luscious parmesan-infused white sauce. Perfectly balanced with herbs and finished with a garnish of fresh basil, this comforting bisque is ideal for a cozy meal.
Ingredients
Scale
Vegetables and Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup carrots, chopped (about 2 medium carrots)
- 1 cup celery, chopped (including leaves)
- 2 cloves garlic, smashed and minced
Spices and Liquids
- 1 teaspoon kosher salt (for veggies)
- 4 cups high quality chicken broth
- 2 (14.5 ounce) cans fire roasted diced tomatoes
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
White Sauce (Roux)
- 1/2 cup butter
- 1/2 cup flour
- 1 teaspoon kosher salt (for white sauce)
- 1/2 teaspoon black pepper (for white sauce)
- 1 cup cream
- 1 cup milk
- 1 cup Parmesan cheese, grated
Garnish
- Fresh basil
- Additional Parmesan cheese (optional)
- Freshly cracked black pepper (optional)
Instructions
- Prep the veggies: Chop the onion, carrots, and celery along with some celery leaves to maximize flavor. Prepare garlic by smashing and mincing the cloves.
- Saute the veggies: Heat olive oil in a large 6-quart soup pot over medium heat. Add the chopped carrots, onions, and celery, sauteing until carrots are nearly soft, about 5-7 minutes. Add minced garlic and cook briefly.
- Add spices and garlic: Sprinkle 1 teaspoon kosher salt, add dried oregano, dried basil, and the garlic cloves into the pot and stir to combine.
- Add broth and tomatoes: Pour in 4 cups chicken broth, add the 2 cans of fire-roasted diced tomatoes, and add the bay leaf. Bring the mixture to a boil over medium-high heat.
- Simmer the soup: Lower heat to medium-low once boiling to maintain a simmer. Simmer until vegetables are very tender, about 15-20 minutes.
- Remove bay leaf: Take out the bay leaf from the soup and discard it.
- Blend the soup: Turn off the heat. Use an immersion blender to puree the soup until smooth. If unavailable, blend in batches using a regular blender carefully.
- Make the roux: In a medium pot over medium heat, melt butter. Whisk in flour, kosher salt, and black pepper. Continue whisking for about 1 minute until the mixture absorbs the butter and forms a paste.
- Add cream and milk slowly: Gradually whisk in the cream and milk mixture, starting with 1/4 cup at a time, ensuring each addition is fully incorporated before adding more. Continue until the sauce is smooth and creamy.
- Melt in Parmesan: Stir in grated Parmesan cheese and whisk until smooth. Let the sauce cook for another minute to melt the cheese completely, then turn off heat.
- Combine sauces: Pour the white sauce into the blended tomato soup. Whisk well until the mixture is smooth and combined. Keep the soup warm over low heat.
- Garnish and serve: Serve the bisque garnished with fresh basil leaves, extra Parmesan if desired, and a sprinkle of freshly cracked black pepper.
Notes
- If you don’t have an immersion blender, carefully blend the soup in batches in a standard blender, then return to the pot.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The fire-roasted tomatoes add a smoky depth but can be swapped for regular diced tomatoes for a milder flavor.
- The roux makes the soup creamy and velvety; make sure to add milk slowly to avoid lumps.
