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How to Make Tomato Bisque III - A Step-by-Step Guide

Tomato bisque is a classic soup that is loved for its rich and creamy texture and its robust flavor. This recipe for Tomato Bisque III is a delicious take on the traditional tomato bisque, adding a few extra ingredients to make it even more flavorful and satisfying. This recipe is perfect for a cozy night in or for entertaining guests, and it's a great way to make use of fresh, ripe tomatoes.

The key to making a great tomato bisque is to start with high-quality tomatoes. Look for ripe...

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Ingredients

  • ¼ cup butter
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 4 cups chicken broth
  • 2 (14.5 ounce) cans fire roasted diced tomatoes, drained
  • 3 tablespoons white sugar
  • ¼ teaspoon ground nutmeg
  • ¼ cup heavy cream
  • salt and black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
  • Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
  • Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
  • Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

    • Nutrition

    297 cal.

    • Total Fat: 17g
    • Saturated Fat: 11g
    • Cholesterol: 51mg
    • Sodium: 754mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 3g
    • Total Sugars: 18g
    • Protein: 4g
    • Vitamin C: 5mg
    • Calcium: 34mg
    • Iron: 1mg
    • Potassium: 253mg

    Categories

    Soup recipes
    Comfort food recipes
    Tomato recipes
    Vegetable recipes
    Cream recipes