Ingredients
Method
- Prep the vegetables by chopping the onion, carrots, and celery into roughly 1-cup portions.
- Heat olive oil in a large 6-quart soup pot over medium heat. Add the onions, carrots, and celery and sauté until the carrots begin to soften, about 5–7 minutes.
- Add the minced garlic, kosher salt, oregano, and dried basil to the pot and stir for 1 minute until fragrant.
- Pour in the chicken broth and diced tomatoes, then add the bay leaf. Increase heat to bring the soup to a gentle boil.
- Reduce heat to medium-low and simmer until all vegetables are very tender, about 15–20 minutes.
- Remove and discard the bay leaf.
- Turn off the heat and carefully blend the soup until smooth using an immersion blender or in batches with a regular blender.
- In a medium saucepan over medium heat, melt butter and whisk in flour, kosher salt, and black pepper. Cook for 1 minute until mixture is smooth.
- Gradually whisk in the cream and milk, starting with a small amount to prevent lumps. Continue adding liquid in increments until fully incorporated and smooth.
- Stir in the Parmesan cheese and cook for 1 minute until fully melted and smooth.
- Pour the creamy mixture into the blended tomato soup and whisk until combined. Heat gently on low until ready to serve.
- Serve the bisque garnished with fresh basil leaves, additional Parmesan, and freshly cracked black pepper.
Nutrition
Notes
This tomato bisque is pure comfort in a bowl—silky, flavorful, and cozy. Perfect for warming up on a chilly evening or impressing friends with a homemade classic.