A toasted cheese sandwich being dunked into a bowl Tomato Soup.
Print

Homemade Tomato Bisque

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!
Course Soups and Stews
Cuisine American
Keyword tomato soup, Tomatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 270kcal
Author Deb Clark
Cost $10

Ingredients

  • 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 roughly diced
  • 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

Instructions

  • 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 combined. Heat thru, do not bring to a boil

Notes

** Slow Cooker Directions
  1. Heat a large stockpot over medium heat, add the butter & olive oil. Add the onions, peppers, carrots and celery and saute. Add the seasoning and continue sauteing for about 10 minutes.
  2. Transfer the sauteed vegetables to the slow cooker. 
  3. Add the tomato paste and the garlic, stir to combine. Add the flour and mix well. Cooking for about two minutes to cook out the flour taste.
  4. Add the remaining ingredients except for the goat cheese and cook on low for four hours. 
  5. Remove lid and crumble in cheese. Replace lid and melt the cheese (about 15 minutes). 
  6. Puree until smooth.
**Instant Pot Directions
  1. Turn the instant pot on saute, when hot add the butter & olive oil. Add the onions, peppers, carrots and celery and saute. Add the seasoning and continue sauteing for about 10 minutes.
  2. Cook on Manual/High Pressure for 5 minutes. When the timer beeps allow the pressure to naturally release for 5 minutes.
  3. Remove lid and crumble in cheese. Replace lid and melt the cheese (about 15 minutes). 
  4. Puree until smooth.

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 945mg | Potassium: 585mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5070IU | Vitamin C: 43.8mg | Calcium: 145mg | Iron: 2.8mg