Description
Make creamy tomato bisque from scratch with this simple recipe. You can adjust the thickness and seasoning to your preference.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, ¼-inch diced
- 2 medium carrots, scrubbed and ¼-inch diced
- 3 cloves minced garlic, about 1 tablespoon
- 3 to 4 cups low sodium chicken broth or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- ¼ cup chopped sun-dried tomatoes, drained
- 1 ½ teaspoons ground cumin
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper, optional
- 4 sprigs fresh thyme or ½ teaspoon dried thyme
- ½ cup half-and-half or heavy cream
- Chopped fresh basil or parsley for serving
Instructions
- Heat the oil in a Dutch oven over medium. Add the onion and carrots and cook until the onion is tender, about 6 minutes.
- Add the garlic and cook 30 seconds, until fragrant.
- Add 3 cups of broth, crushed tomatoes, sun-dried tomatoes, cumin, salt, black pepper, and cayenne pepper.
- Stir in the crushed tomatoes, sun-dried tomatoes, sugar, salt, and pepper. Tie the fresh thyme together, then add it (or stir in the dried thyme).
- Bring the soup to boil, then partially cover and reduce to a simmer. Let simmer, stirring occasionally, for 30 minutes, until the soup has reduced and the carrots are tender. Remove the thyme bundle.
- Puree the soup with an immersion blender until smooth, adding more broth as needed. Alternatively, blend in batches in a blender or food processor (return to the pot).
- Stir in the half and half. Taste and adjust the seasoning. Serve hot with fresh herbs.
Notes
- Adjust broth to reach desired consistency.
- Use fresh herbs for serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg