Laura’s Tomato Bisque Soup

Tomato bisque soup is a culinary hug in a bowl, and Laura’s Tomato Bisque Soup truly exemplifies this warmth. With its creamy texture and rich flavors, this dish is perfect for those chilly evenings when you crave something comforting and satisfying. Whether you’re sitting down for a cozy dinner or entertaining friends, this soup adds a touch of homey charm to any meal. Plus, it’s simple! With easy-to-find ingredients, you’ll be surprised at how quickly you can whip it up. Grab your apron because we’re about to embark on a delicious journey together. You’ll soon discover why this recipe is a favorite among many home cooks. Let’s get started on making something extraordinary!

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Why This Recipe Works

Tomato bisque is a timeless classic that elevates the humble tomato soup to new heights. This recipe leverages the “holy trinity” of vegetables—carrots, onions, and celery—to create a rich, flavorful base that brings depth and warmth to each spoonful. The addition of creamy elements, alongside fire-roasted tomatoes, crafts a comforting bowl that’s perfect for any occasion.

Why You’ll Love This Laura’s Tomato Bisque Soup

This bisque soup is not only delicious but also incredibly comforting. Its creamy texture and hearty flavors make it perfect for chilly evenings or cozy gatherings. Plus, with simple ingredients and quick preparation, it’s a delightful weeknight meal that brings smiles to the table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 cup carrots (about 2 medium carrots), chopped
• 1 cup celery, chopped
• 2 cloves garlic, smashed and minced
• 1 teaspoon kosher salt (for veggies)
• 4 cups high-quality chicken broth*
• 2 (14.5-ounce) cans fire-roasted diced tomatoes
• 1 bay leaf
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup butter
• 1/2 cup flour
• 1 teaspoon kosher salt (for white sauce)
• 1/2 teaspoon black pepper (for white sauce)
• 1 cup cream
• 1 cup milk
• 1 cup grated Parmesan cheese
• Fresh basil, for garnish

Preparing the Vegetables

Chop the Veggies

Begin by preparing your vegetables. Chop one medium onion, peel and chop two medium carrots until you have about one cup, and chop one cup of celery, making sure to include some of the celery leaves for added flavor.

Sauté the Vegetables

In a large soup pot (approximately 6 quarts), heat two tablespoons of olive oil over medium heat. Add the prepared carrots, onions, and celery. Sauté until the carrots are nearly soft, around 5-7 minutes. The kitchen will start to smell amazing—this is just the beginning!

Add Garlic and Spices

Stir in the smashed and minced garlic along with one teaspoon of kosher salt, one tablespoon of dried oregano, and one teaspoon of dried basil. Cook for another minute to release the flavors; this step adds an aromatic touch that’s irresistible!

Building The Soup Base

Pour in the Broth and Tomatoes

Add four cups of high-quality chicken broth and two cans of fire-roasted diced tomatoes to the pot. Toss in one bay leaf and bring the mixture to a boil over medium-high heat, stirring occasionally to combine everything nicely.

Simmer Until Veggies Are Soft

Once it bubbles, reduce the heat to medium-low and let it simmer until all the vegetables are very soft, about 15-20 minutes. Use this time to prepare your roux; don’t forget to remove the bay leaf afterward!

Creating the Creamy Roux

Make the Roux

In a separate medium pot, melt half a cup of butter over medium heat. Whisk in half a cup of flour along with one teaspoon of kosher salt and half a teaspoon of black pepper. Continue whisking for about one minute until the butter is absorbed, creating a smooth consistency.

Slowly Whisk in Cream and Milk

Gradually whisk in one cup of cream and one cup of milk. Start slowly, adding around a quarter cup of milk at a time, stirring until absorbed before adding more. Continue until you achieve a smooth sauce consistency. This careful process keeps lumps away, ensuring a silky final product.

Combine with Soup

Once smooth, add one cup of grated Parmesan cheese. Whisk until melted and creamy. Pour this white sauce into the blended tomato soup and stir until well incorporated. Heat on low until ready to serve, allowing the flavors to meld.

Serving Suggestions

Serve Laura’s Tomato Bisque Soup hot, garnished with fresh basil, additional Parmesan cheese, and a sprinkle of freshly cracked black pepper. It looks beautiful and tastes even better!

Tips for Success

• Use high-quality fire-roasted tomatoes for the best flavor.
• Don’t rush the roux; slow incorporation of milk prevents lumps.
• Allow the soup to simmer long enough for the flavors to meld beautifully.

Variations

• For a vegan option, swap out the chicken broth for vegetable broth and use cashew or coconut cream.
• Add crushed red pepper flakes for a spicy kick.
• Incorporate other vegetables like spinach or bell peppers for added nutrition.

Storage Tips

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if it thickens too much.

FAQs

1. Can I use fresh tomatoes instead of canned?
Yes, you can use about 4 cups of fresh, diced tomatoes; just be sure to cook them down to soften.

2. Is this soup gluten-free?
No, the recipe contains flour, but you can substitute it with a gluten-free flour blend.

3. How can I make this soup spicier?
Add a pinch of cayenne pepper or crushed red pepper flakes during cooking.

4. Can I freeze Laura’s Tomato Bisque Soup?
Yes! Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

5. What can I serve with this soup?
Pair it with a grilled cheese sandwich, crusty bread, or a fresh salad for a complete meal.

This Laura’s Tomato Bisque Soup is sure to become a staple in your kitchen. With its rich flavors and creamy texture, every bowl offers warmth and comfort, appealing to both traditionalists and culinary adventurers. Enjoy the delicious embrace of this classic recipe that warms not just the stomach, but the heart, too!

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