Creamy Tomato Bisque Soup Recipe

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon salt or to taste
• 2 sprigs of thyme
• 2 cloves of garlic
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons fresh basil, chopped
• 15 ounces crushed San Marzano tomatoes
• 1/2 cup chicken broth
• 1 tablespoon sugar
• 1 tablespoon salted butter
• 1 tablespoon all-purpose flour
• 3-4 tablespoons heavy cream (or as much as needed)

Instructions

1. 1

   Heat and Flavor the Oil: Warm olive oil over medium-high heat in a pot. Add salt, thyme sprigs, garlic cloves, chopped parsley, and chopped basil. Cook for about one minute to release the flavors and aromatics before proceeding.

2. 2

   Add Tomatoes and Simmer: Stir in the crushed San Marzano tomatoes, chicken broth, and sugar. Once the soup starts simmering, lower the heat to medium and let it cook gently for 30 minutes to develop rich flavors. After simmering, remove the thyme sprigs and garlic cloves from the soup.

3. 3

   Blend the Soup: Reduce the heat to low and allow the soup to cool slightly. Use a hand immersion blender to blend the soup gently until it attains a creamy and smooth consistency without large chunks.

4. 4

   Prepare the Roux Mixture: In a small pan over medium-high heat, melt the salted butter. Add the all-purpose flour and cook for about 2 minutes, stirring occasionally to prevent burning and cook out the raw flour taste. Gradually whisk in 3 to 4 tablespoons of heavy cream or as needed until the roux reaches a creamy, soft texture resembling Greek yogurt.

5. 5

   Combine Roux with Soup: Slowly pour the creamy roux mixture into the blended tomato soup while whisking continuously. This thickens the bisque and adds a rich, velvety mouthfeel.

6. 6

   Season and Serve: Taste the bisque and adjust the seasoning with additional salt and freshly ground black pepper if desired. Garnish with fresh herbs, parmesan cheese, or croutons to enhance flavor and texture before serving.