Creamy Tomato Bisque

Last night we went with a simple meal. We had Roast Beef Panini and Creamy Tomato Bisque. It was a nice combination for a December weekday.

DS mentioned that tomato soup is a lesser soup, EXCEPT when you have something to dip in it. 🙂 He liked dipping his sandwich in the soup to blend the flavors.

Creamy Tomato Bisque

This is a creamy version of the classic tomato soup, but is is not overly rich. I make this in the winter using canned tomatoes. Serve with crusty bread or sandwiches.

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Cook Time 30 mins

Course Soup

Cuisine American

Servings 6

Calories 150 kcal

Equipment

• medium saucepan
• blender

Ingredients

  

1x2x3x

• 1 tsp fresh garlic minced
• 2 tbsp butter
• 2 tbsp flour
• 4 cups chicken broth
• 1 14oz can tomatoes fire roasted preferred
• 1 6oz can tomato paste
• 1/4 tsp paprika
• salt to taste
• 1 tsp dried basil
• 1/2 cup heavy cream

Instructions

 

• Melt the butter in the saucepan.
• Add the garlic and cook until fragrant, about 1 minute.
• Stir in the flour.
• Add the chicken broth, tomatoes, tomato paste, and seasoning. Bring to a gentle boil, stirring continuously.
• Boil until slightly thickened, about 2 minutes. Remove from heat.
• Cool for 10 minutes.
• Stir in the heavy cream.
• Add to the blender in appropirate sized batches. Blend until smooth.
• Serve warm.

Nutrition

Calories: 150kcal

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