Tomato Bisque Soup
Creamy Tomato Bisque Soup made with fire-roasted tomatoes, roasted red peppers, sun-dried tomatoes, and Parmesan. Smooth, rich, and perfect with grilled cheese!
Servings: 8
Equipment
- Large non-stick pot - I used a 6-quart Dutch oven
- Large spoon
- food processor - If you don’t have a food processor, you can blend the soup in batches in your blender or use an immersion blender to blend it right in the pot. Make sure you never fill a blender more than halfway full with hot liquid. The pressure from the steam trying to escape can make the top pop off, and you’ll cover your kitchen in soup.
Ingredients
- ¼ cup ½ stick salted butter
- 1 small sweet onion, diced
- ⅔ cup diced carrots
- 1 stalk celery, diced
- 1 28-ounce can of diced fire-roasted tomatoes (with the liquid)
- 2 cups chicken broth
- ½ cup diced roasted red peppers
- 3 Tablespoons sun-dried tomatoes
- 3 Tablespoons minced roasted garlic
- 2 Tablespoons tomato paste
- ½ Tablespoon Italian seasoning
- 1 teaspoon granulated sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ⅓ cup fresh basil leaves, plus more for garnish
- 2 teaspoons fresh thyme leaves
- 1 cup heavy cream, plus more for serving
- ⅓ cup graded Parmesan cheese
Instructions
- Sauté the vegetables. In a large non-stick pot over medium heat, melt the butter. Add the onions, carrots, and celery, and sauté for about 8-10 minutes until soft and the onions are translucent.
- Add tomatoes and season. Add the fire-roasted tomatoes, chicken broth, roasted red peppers, sun-dried tomatoes, minced roasted garlic, tomato paste, Italian seasoning, granulated sugar, paprika, salt, black pepper, Worcestershire sauce, and cayenne pepper and stir well. Heat on medium heat until lightly simmering for about 5 minutes.
- Stir in the herbs and blend. Remove from the heat and stir in the basil leaves and thyme. Add the mixture to a food processor and blend on high for about 2 minutes or until very well mixed and smooth.
- Finish with cream and Parmesan cheese. Pour the smooth mixture back into the pot over low heat and add the cream and Parmesan cheese, stirring until the cheese is melted and the cream is well incorporated.
- Garnish and serve. Garnish with chopped basil leaves and extra cream if desired, and serve warm.
Notes
Storage Instructions:
If you have leftover tomato bisque, allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 4-5 days.
