Creamy Tomato Bisque

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: Hello Ani

You can make this delicious creamy Tomato Bisque in about half an hour. It is silky smooth with incredible deep flavors of roasted tomatoes, garlic, and fresh herbs. A perfect Soup all year round. Make it with either fresh garden tomatoes, or canned San Marzanos.

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Ingredients

Soup Ingredients:

2 tablespoon butter
½ cup yellow onion (about a quarter of a small onion)
3 cloves of garlic
½ teaspoon paprika
9-10 medium-sized tomatoes (or (1) 28-oz can of tomatoes
salt and pepper
2 cups chicken broth
2 teaspoon sugar
¼ cup fresh basil leaves (or 1 tablespoon dried basil)
½ cup heavy cream

Cheese Toast:

french sourdough baguette, cut in half
swiss, or cheddar cheese

Instructions

If you are using fresh garden tomatoes: Preheat oven to 375° F (190° C)
Cut tomatoes in half, and remove the seeds with a spoon. Arrange the tomatoes cut-side down onto a large baking sheet. Season with salt and pepper. Then add the onion (cut into big slices), and garlic cloves (cut in half). Drizzle a little olive oil all over. Then top with fresh or dried herbs, such as basil, a little oregano, thyme. A rosemary twig - only if you have it fresh on hand. This is just for flavoring and will be removed before blending. Bake for about 30 minutes. Allow to cool slightly, then remove the herbs that have hard stems. Peel off the skin of the tomatoes. Add the peeled tomatoes to a blender along with the roasted onion, garlic, basil, and juices. Blend until smooth. Then add to a saucepan and turn on the stove to medium heat. To the saucepan add the paprika, the chicken broth. Stir to combine and let it simmer for 10 minutes. Then add the sugar (this is to balance out the acidity of the tomatoes). Pour in the heavy cream. Simmer for another 5 minutes. Taste and see if the soup needs a little more salt. Serve with grilled cheese bread or croutons. Instructions on the end of the recipe.
If you are using canned tomatoes:
1. Finely chop the onion and the garlic.
2. Heat the butter in a large saucepan over medium heat.
3. Add the onion and cook for about 2 minutes, then add the garlic and the paprika. Stir and saute for 1 minute. The reason to add the paprika now is to bring out the sweetness and flavor. (Don't burn these ingredients. Have your tomatoes ready!)
4. Carefully pour your can of tomatoes with their juices into the pan with the sauteed onions. If blending with a blender, you can do this now, then return it to the pan on the stove, or you can use an immersion blender as well. Season the soup with salt and pepper, then pour in the chicken broth. Stir to combine. Add sugar (to balance out the acidity of the tomatoes), and add chopped fresh basil. If you are using dried basil, you can use 1 tablespoon instead. Continue to cook for 15 minutes, then pour in the heavy cream. Cook 5 more minutes. Taste and add salt if needed. Ladle soup into bowls and garnish if you like with chopped fresh basil, a drizzle with olive oil, croutons, or a side of grilled cheese bread (sandwiches).
Oven-baked Cheese bread, or crouton Instructions: Oven temperature 375° F - 190° C
Croutons: Cut a few slices of french sourdough bread (or baguette) into cubes. Add them to a baking sheet. Season to taste with a little bit of salt, herbs, and (or) garlic. Drizzle olive oil. Toss to coat bake for about 10-15 minutes until golden and crisp.
Baked Cheese Bread: Slice french baguette in half. Top with a slice of cheddar cheese. Bake in the oven until the cheese has melted and bread is toasted for about 5-10 minutes.

Nutrition

COURSE: Soup

CUISINE: American

KEYWORD: Classic Tomato Soup, Creamy Tomato Bisque, Tomato Bisque, Tomato Soup

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