I absolutely love ordering Tomato Bisque when out at restaurants and was pleasantly surprised at how tasty the outcome can be at home too. We are at the very tail end of tomato season here in N.C. (thanks to the warm fall weather we’ve been having) so we
did use fresh tomatoes, but this recipe can easily be made with canned tomatoes as well. I should also mention that my kids (who are not even tomato fans other than spaghetti and pizza sauce) loved this dish! They even asked for seconds. So enjoy and don’t forget to freeze the leftovers.
Tomato Bisque
Ingredients
- 4 tablespoons butter, we used unsalted
- 1 onion, diced
- 2 slices bacon, proscuitto, or ham, minced
- 4 cloves garlic
- 5 tablespoons whole-wheat flour
- 5 cups chicken broth
- 1 28-oz can peeled tomatoes, (with liquid)
- 3 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 cup heavy cream, or less if desired
- 1 teaspoon salt, or more if you are using unsalted homemade broth
- pepper, to taste
Instructions
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Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
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Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
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Add the flour and stir vigorously for 2 – 3 minutes.
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Pour in the broth and tomatoes and bring to a boil while whisking constantly.
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Throw in the herbs and simmer on low heat for 30 minutes.
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Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
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Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.
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Amanda
March 10, 2018 at 8:40 pmI am about to start simmering soup and realized I didn’t minced ge garlic – left it whole :( is this okay?
Amy Taylor (comment moderator)
March 13, 2018 at 9:35 amHi. Sorry, we can rarely reply to recipe questions in real time. How did it turn out?
Laura
April 11, 2018 at 6:55 pmHow long could this soup be frozen?
Amy Taylor (comment moderator)
April 16, 2018 at 11:02 amHi there. Soups freeze well for up to three months.
Katie
August 15, 2018 at 1:10 pmLove this soup! Can you tell me what the nutritional value is for it? I can’t find it in your cookbook or online.
Sharon mathews
January 25, 2019 at 11:12 amI’m interested in that as well!
100 Days Admin
January 25, 2019 at 12:26 pmHi! Lisa doesn’t provide calorie counts or nutritional information for her recipes. Here’s a post explaining why. – Nicole
https://www.100daysofrealfood.com/dont-read-nutrition-facts-labels/
Carly
December 28, 2018 at 11:18 pmHi! If I make this vegetarian would you suggest adding more butter in place of the bacon? If so, how much? Thanks!
Lisa
January 10, 2019 at 4:37 pmYes, that would work! I’ve heard it turns out great as a vegetarian recipe :)