Description
This Creamy Tomato Basil Bisque is a flavorful, comforting soup made with fresh vegetables, fire-roasted tomatoes, and rich Parmesan cheese, blended to a silky smooth texture. It’s easy to prepare and perfect as a warming lunch or dinner option bursting with fresh basil and a hint of spice.
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 Fats & Flour
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
Liquids & Broth
- 4 cups low sodium chicken broth
- 2 14 oz. cans fire roasted diced tomatoes with juice
- 1-2 cups milk, half and half OR heavy cream
Herbs & 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
Cheese
- 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 if preferred.
- 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 to soften.
- Add flour: Sprinkle in the flour and cook while stirring constantly for 1 minute to create a roux and remove raw flour taste.
- Add liquids and seasonings: Gradually whisk in the chicken broth, then add the fire-roasted diced tomatoes with their juice. Stir in dried basil, oregano, salt, parsley, black pepper, red pepper flakes if using, and add bay leaf.
- Simmer soup: Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until carrots are tender and flavors meld.
- Add cheese and cream: Stir in the freshly grated Parmesan cheese until blended. Then add milk, half and half, or heavy cream, and gently simmer an additional 15-20 minutes on low heat. Stir occasionally to prevent sticking. Adjust consistency by adding extra chicken broth or cream if desired. Remove bay leaf and season with salt and pepper to taste.
- Blend soup (optional): For a smooth and creamy texture, puree the soup using an immersion blender in the pot or transfer in batches to a countertop blender, taking care to vent steam. This step results in a silky bisque.
- Serve: Ladle soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot.
Notes
- This soup is much better than canned varieties, bursting with fresh herb flavor without any roasting or chopping hassle.
- Blending the soup is optional but highly recommended for a smoother texture and increased creaminess.
- Adjust thickness by adding extra broth or cream to suit your preference.
- Fresh basil can replace dried basil for a brighter herb flavor.
- Use low sodium broth to better control salt levels.
- Leftovers keep well refrigerated for 3-4 days and also freeze nicely.
- Substitute dairy milk with plant-based milk for a different twist, though taste and texture will vary.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg
