This tomato bisque recipe is tangy and creamy! This classic soup makes a tasty lunch paired with bread or grilled cheese.
- 3 tablespoons salted butter or olive oil
- 1 medium yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 stalk celery, finely chopped
- 4 garlic cloves, finely minced
- 1 tablespoon white wine vinegar**
- 28-ounce can fire roasted diced tomatoes*
- 1 quart vegetable broth or chicken broth
- 1/2 tablespoon sugar
- 1 teaspoon kosher salt
- 1/3 cup heavy cream
- In a medium pot, heat the butter or olive oil over medium heat. Add the onion, carrot and celery and sauté for about 6 to 8 minutes, until the onions are tender and translucent. Add the garlic and cook for 30 seconds until fragrant. Add the white wine vinegar and cook until evaporated.
- Add the tomatoes, vegetable broth and salt and bring to a steady simmer. Simmer for 15 minutes. Carefully transfer to a blender using a ladle, then blend until creamy (or an immersion blender). Stir in the cream.
- Serve immediately, garnished with a drizzle of olive oil or cream and chopped or thinly sliced basil. Leftovers store refrigerated for up to 4 days or frozen for 3 months.
*If you can’t find fire roasted tomatoes, use the best quality tomatoes you can find (San Marzanos are also a flavorful variety). Simmer for an additional 10 minutes, then taste and add a teaspoon or so of sugar if the flavor tastes bitter.
**If you have it on hand, substitute 1/4 cup white wine and cook until all of the wine evaporates.
- Category: Soup
- Method: Stoveop
- Cuisine: French
- Diet: Vegetarian
Keywords: Tomato bisque, tomato bisque recipe