Creamy Tomato Basil Bisque (Print Version)
# Ingredients:
→ Base Vegetables
01 -
4 stalks celery, chopped into thirds
02 -
4 medium carrots, peeled and chopped into thirds
03 -
1/2 large onion, peeled and quartered
04 -
3 cloves garlic, peeled
→ Fats & Thickeners
05 -
3 tablespoons butter
06 -
2 tablespoons olive oil
07 -
1/4 cup all-purpose flour
→ Liquids & Tomatoes
08 -
4 cups low sodium chicken broth
09 -
2 cans (14 oz each) fire roasted diced tomatoes with juice
10 -
1-2 cups milk, half and half, or heavy cream
→ Seasonings
11 -
1 tablespoon dried basil or 1/4 cup fresh basil, chopped
12 -
1 teaspoon dried oregano or 1 tablespoon fresh oregano
13 -
1 teaspoon salt
14 -
1/2 teaspoon dried parsley
15 -
1/2 teaspoon black pepper
16 -
1 pinch red pepper flakes (optional)
17 -
1 bay leaf
→ Cheese & Garnish
18 -
1 cup freshly grated Parmesan cheese, plus extra for garnish
# Instructions:
01 -
Add celery, carrots, onion and garlic to a food processor and pulse until finely minced. If you don't have a food processor, mince all vegetables by hand.
02 -
Melt butter with 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 until softened.
03 -
Sprinkle flour over vegetables and cook for 1 minute, stirring constantly to prevent burning.
04 -
Gradually whisk in chicken broth followed by tomatoes, basil, oregano, salt, parsley, black pepper, red pepper flakes (if using), and bay leaf. Bring mixture to a boil, then reduce heat and simmer for 15 minutes or until carrots are tender.
05 -
Whisk in Parmesan cheese until melted. Stir in milk, half and half, or cream and gently simmer for an additional 15-20 minutes on low heat, stirring occasionally. Add additional broth or cream to reach desired consistency. Remove bay leaf and season with salt and pepper to taste.
06 -
For a smoother, creamier texture, puree the soup using an immersion blender directly in the pot. Alternatively, work in batches to transfer soup to a blender, being careful to allow steam to escape to prevent pressure buildup. Blend until smooth.
07 -
Ladle bisque into bowls and garnish with additional freshly grated Parmesan cheese if desired.
# Notes:
01 -
For the smoothest texture, use a blender rather than an immersion blender to puree the soup.
02 -
When using a stand blender for hot liquids, fill only halfway and remove the center cap from the lid to allow steam to escape, covering with a kitchen towel.