Creamy Tomato Bisque
This Tomato Bisque is so easy to make and home, and is the perfect light lunch or side for dinner. Serve it with some crusty bread and a salad for the most comforting of meals.
Servings: 5 cups
Calories: 295kcal
Ingredients
- 3 tablespoons unsalted butter
- 1/2 of a small red onion diced
- 2 garlic cloves diced
- 1/2 tablespoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons all purpose flour
- 2 cups tomato juice see note
- 28 ounces whole tomatoes and their juice
- 1 cup heavy cream
Instructions
- In a large stock pot over medium low heat, melt butter. Add garlic, red onion, salt, and pepper. Cook until the onion is translucent, about 5 to 7 minutes. The pieces of onion should break apart very easily with the end of a wooden spoon.
- Whisk in the flour and continue cooking until the flour is fragrant and a light brown color.
- Whisk in the tomato juice a little at a time, about a few tablespoons at a time, only adding more toamto juice once the previous amount is fully whisked in.
- Stir in the crushed red pepper flakes and basil.
- Add the tomatoes and bring to a boil. Then reduce to a simmer and continue cooking, covered, for 15 minutes. At a simmer the bubbles should be the size of small grapes.
- Either using an immersion blender or working in batches with a stand blender, puree the soup.
- Remove from the heat and gently stir in the heavy cream.
- Serve with crusty bread.
Video
Notes
This recipe originally called for V8, a brand of tomato and vegetable juice sold in the United States. It was changed to make it more accessible. If you want to make the original, use 2 cups of V8 and 1/2 a teaspoon of salt instead of 1 teaspoon.
Nutrition
Serving: 1cup | Calories: 295kcal | Carbohydrates: 13g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Monounsaturated Fat: 2g | Trans Fat: 26g | Cholesterol: 82mg | Sodium: 513mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g