Tomato Bisque Soup
Tomato bisque is next level tomato soup and once tasted, you may never go back to plain soup again. Classic French bisque is made with shellfish stock, but this one uses vegetable broth and a not-so-secret ingredient. Purists may cringe at the thought, but cream cheese and heavy cream turn this into a silky smooth delight.
Let’s call this a modern bisque for those of us without unlimited access to shellfish.
Tomato bisque soup is ready to eat immediately, but like most soups gets better overnight. Serve it with some home-made gougeres or a grilled cheese sandwich, but it’s delicious all by itself!
Ingredients
Scale
- 1 yellow onion – chopped
- 2 carrots – peeled and coined
- 3 cloves garlic – minced
- 28–30 oz crushed roma tomatoes
- 6 oz (1) can tomato paste
- 8 oz cream cheese
- 1 cup heavy cream or half and half
- 4 cups chicken broth
- 4 cups vegetable broth
- 1 TBL olive oil
- 2 TBL butter
- Sea salt – to taste
- Ground black pepper – to taste
Instructions
- Place your onions and carrots in a heavy bottomed pot with the butter and olive oil
- Cover and sweat them on medium heat for 5 minutes until they begin to soften
- Season with a pinch of salt and pepper and stir
- Cover and cook 5 more minutes
- Uncover, add the tomato paste and cook for 10 minutes stirring constantly to prevent burning
- Add the crushed tomatoes with juices, stir and cook 15 more minutes
- Thoroughly stir in the chicken and vegetable broth
- Turn up the heat and bring to a boil, then lower the heat and simmer for 45 minutes
- Remove from the heat and skim off the fat, if any
- Pour your soup into your blender if it’s large enough, or divide in half if necessary and pour half into a bowl
- Add half the cream cheese to the blender and blend on high until everything is emulsified
- Clean your soup pot to remove any burned or thickened ingredients
- Pour the emulsified soup back into the soup pot on low heat
- Repeat the process of blending the remaining soup and cream cheese, then add it back into the pot
- Stir in the heavy cream until it is fully incorporated into the soup
- Taste and adjust the salt and pepper
