This creamy fire-roasted tomato bisque soup calls for store-bought chicken broth and canned tomatoes but the aromatic vegetables give it homemade taste. Slideshow: Warming Soup Recipes
How to Make It
In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.
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Aggregate Rating value: 5
Review Count: 904
Worst Rating: 0
Best Rating: 5
Author Name: rjmedia
Review Body: I use Muir Glen fire-roasted tomatoes for this wonderful soup, and Better Than Boullion chicken base for the broth. Best tomato bisque ever, and comes together so easily. I do use half & half in lieu of heavy cream, as I usually find it unnecessary to add that much fat. (For recipes that call for heavy cream, i often enrich half & half with some butter to restore up the required fat)
Review Rating:
Date Published: 2017-10-18
Author Name: Brenda Brownrigg
Review Body: This soup is excellent. I could tell from the veggies used it would be good. I added a bit more sugar because the fire roasted tomatoes were a little bitter. Garlic croutons were a perfect finishing touch. I will make this again!
Review Rating:
Date Published: 2017-06-09
Author Name: Teresa Eason Rembe
Review Body: Really good. Try it.
Review Rating: 5
Date Published: 2017-05-10
