Tomato Bisque Soup
What to make on a busy weeknight? Tomato Bisque Soup is easy & soo flavorful! Yummy too with just a hint of spice. Leftovers freeze great!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
- 1 28 oz can crushed tomatoes
- 1 15 oz can fire roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 red onion chopped
- 1 red and green bell pepper seeds removed and chopped, each
- 2 carrots peeled and chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 chipotle pepper minced (optional)
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
- 2 cups vegetable or chicken stock
- 1 cup water
- 1 cup half and half
- 2 oz goat cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
Begin by chopping the vegetables and mincing the garlic.
Heat a large stock pot over medium heat. Add the butter & olive oil. When hot & bubbly add the onions, peppers, carrots and celery and saute for a couple of minutes. Add the dried herbs, smoked paprika, salt & pepper and continue sauteing for about 10 minutes.
Add the garlic and tomato paste, stir thoroughly to combine. Add the flour and incorporate well. Cooking for about two minutes to cook out the flour taste.
Add the tomatoes, chicken stock and water. Increase the heat to high and stir well until it comes to a boil. The mixture will begin to thicken. Reduce heat to medium low and simmer uncovered for about 20 minutes. After 20 minutes crumble in the goat cheese and stir until it melts thru.
Remove from the heat. Using an immersion blender, puree the mixture until it is smooth and creamy. Lastly add the milk and stir until is is combined. Heat thru, do not bring to a boil
Calories: 270kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 945mg | Potassium: 585mg | Fiber: 3g | Sugar: 9g | Vitamin A: 101.4% | Vitamin C: 53.1% | Calcium: 14.5% | Iron: 15.5%