Ingredients
Vegetables
- 4 stalks celery, chopped into thirds
- 4 medium carrots, peeled and chopped into thirds
- 1/2 large onion, peeled and quartered
- 3 cloves garlic, peeled
Soup Base
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
- 4 cups low sodium chicken broth
- 2 (14 oz.) cans fire roasted diced tomatoes with juice
Seasonings
- 1 tablespoon dried basil (or 1/4 cup fresh basil, chopped)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 bay leaf
Dairy
- 1-2 cups milk, half and half, or heavy cream
- 1 cup freshly grated Parmesan cheese
- Freshly grated Parmesan cheese for garnish (optional)
Instructions
- Prepare Vegetables: Add chopped celery, carrots, onion, and garlic to a food processor and pulse until finely minced. Alternatively, mince by hand if you prefer a chunkier texture.
- Sauté Vegetables: Melt butter in olive oil in a large Dutch oven or soup pot over medium heat. Increase heat to medium-high, add minced vegetables and sauté for 4 minutes until softened. Sprinkle in flour and cook for 1 minute, stirring constantly to create a roux.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth, then add the fire roasted diced tomatoes with their juice along with dried basil, oregano, salt, parsley, black pepper, red pepper flakes (if using), and the bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the carrots are tender.
- Incorporate Cheese and Cream: Stir in the freshly grated Parmesan cheese to blend it smoothly. Add milk, half and half, or heavy cream and simmer gently on low heat for an additional 15-20 minutes, stirring occasionally. Adjust soup thickness by adding more chicken broth or cream if needed. Remove the bay leaf and season with additional salt and pepper to taste.
- Blend the Soup: For a silky smooth texture, puree the soup using an immersion blender directly in the pot or transfer in batches to a countertop blender. Be careful to allow steam to escape to avoid pressure buildup. Blending enhances creaminess and smoothness but serving unblended is also an option.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve warm and enjoy your creamy tomato basil bisque.
Notes
- Using fresh basil and oregano will yield a brighter herb flavor compared to dried herbs.
- Adjust the amount of cream or milk to achieve your preferred soup thickness and creaminess.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- The soup can be made ahead and reheated gently; thickness may be adjusted with additional broth or cream during reheating.
- Be cautious when blending hot soup to prevent steam explosion; vent lids or blend in small batches.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
