Tomato Bisque Soup


4 TBSP unsalted butter
1 TBSP minced bacon (1/2 oz)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 TBSP all-purpose flour
5 cups chicken broth
1 (28 oz) can whole, peeled tomatoes (with
liquid, roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 TS kosher salt
Freshly ground black pepper


  1. Heat the butter in a large soup pot over medium-high
    heat. Add the bacon and cook, stirring, until crisp and
    most of the fat has rendered about 1 minute. Using a
    slotted spoon, transfer the bacon to a paper towel-lined
    plate and set aside. Lower the heat to medium,
    add the onion, carrots, celery, and garlic and cook,
    covered, stirring occasionally, until soft and fragrant,
    about 8 minutes.
  2. Stir in the flour and cook, stirring, for 3 minutes. Pour
    in broth and tomatoes and bring to a boil while
    whisking constantly. Tie the parsley sprigs, thyme,
    and bay leaf together with a piece of kitchen twine
    and add to the pot. Lower the heat and simmer for 30
    minutes. Remove from the heat and allow to cool.
  3. When the soup base is cool, remove and discard the
    herb bundle. Working in batches, transfer the mixture
    to a blender and puree until smooth. using a sieve
    over a large bowl, strain the tomato puree. Return to
    the pot and reheat over medium heat.
  4. Whisk heavy cream and salt into soup and season
    with pepper to taste. Serve immediately.

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