Tomato Bisque
This tomato bisque recipe is tangy and creamy! This classic soup makes a tasty lunch paired with bread or grilled cheese.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 4
Ingredients 11
- 3 tablespoons salted butter or olive oil
- 1 medium yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 stalk celery, finely chopped
- 4 garlic cloves, finely minced
- 1 tablespoon white wine vinegar**
- 28 -ounce can fire roasted diced tomatoes*
- 1 quart vegetable broth or chicken broth
- ½ tablespoon sugar
- 1 teaspoon kosher salt
- ⅓ cup heavy cream
Method 3
- 01
In a medium pot, heat the butter or olive oil over medium heat. Add the onion, carrot and celery and sauté for about 6 to 8 minutes, until the onions are tender and translucent. Add the garlic and cook for 30 seconds until fragrant. Add the white wine vinegar and cook until evaporated.
- 02
Add the tomatoes, vegetable broth, and salt, and bring to a steady simmer. Simmer for 15 minutes. Carefully transfer to a blender using a ladle, then blend until creamy (or use an immersion blender). Stir in the cream.
- 03
Serve immediately, garnished with a drizzle of olive oil or cream and chopped or thinly sliced basil. Leftovers store refrigerated for up to 4 days or frozen for 3 months.
Provenance
- recipe-clones/acouplecooks-data
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