Soup
Creamy Tomato Bisque
This easy Creamy Tomato Bisque combines fire roasted tomatoes and fresh herbs for a comforting bowl of warm, velvety goodness. Forget any other tomato soup you've tried—this bisque is my absolute favorite. The sun-dried tomatoes and roasted red peppers create a depth of flavor that's beautifully balanced by the creamy Parmesan finish.
Soup
Creamy Tomato Bisque
This easy Creamy Tomato Bisque combines fire roasted tomatoes and fresh herbs for a comforting bowl of warm, velvety goodness. Forget any other tomato soup you've tried—this bisque is my absolute favorite. The sun-dried tomatoes and roasted red peppers create a depth of flavor that's beautifully balanced by the creamy Parmesan finish.
The Recipe
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 cup roasted red peppers, jarred or homemade
- 1/2 cup sun-dried tomatoes
- 2 tablespoons tomato paste
- 1 can fire roasted tomatoes
- 4 cups chicken or vegetable broth
- Spices to taste
- 1/4 cup fresh basil
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- 1
Sauté diced onions and carrots in butter until softened.
- 2
Add minced garlic and thyme, and cook for another minute.
- 3
Add roasted red peppers, sun-dried tomatoes, tomato paste, and fire roasted tomatoes.
- 4
Pour in chicken or vegetable broth and add spices to taste. Cover and let it simmer for about 15 minutes or until the veggies are cooked.
- 5
Add fresh basil and blend the soup until smooth using an immersion blender or regular blender.
- 6
Pour the blended soup back into the pot over low heat, then stir in heavy cream and freshly grated Parmesan cheese.
- 7
Serve hot with a grilled cheese sandwich.
Helpful Notes
- ◈You can use jarred roasted red peppers to save time.
- ◈An immersion blender makes it easy to blend the soup directly in the pot.
The Recipe
Instructions
- 1
Sauté diced onions and carrots in butter until softened.
- 2
Add minced garlic and thyme, and cook for another minute.
- 3
Add roasted red peppers, sun-dried tomatoes, tomato paste, and fire roasted tomatoes.
- 4
Pour in chicken or vegetable broth and add spices to taste. Cover and let it simmer for about 15 minutes or until the veggies are cooked.
- 5
Add fresh basil and blend the soup until smooth using an immersion blender or regular blender.
- 6
Pour the blended soup back into the pot over low heat, then stir in heavy cream and freshly grated Parmesan cheese.
- 7
Serve hot with a grilled cheese sandwich.
Helpful Notes
- ◈You can use jarred roasted red peppers to save time.
- ◈An immersion blender makes it easy to blend the soup directly in the pot.