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Tomato Bisque

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Modern tomato bisque with onion, garlic, carrot and cream cheese!

Ingredients

Scale
  • 1 yellow onion – chopped
  • 2 carrots – peeled and coined
  • 3 cloves garlic – minced
  • 28–30 oz crushed roma tomatoes
  • 6 oz (1) can tomato paste
  • 8 oz cream cheese
  • 1 cup heavy cream or half and half
  • 4 cups chicken broth
  • 4 cups vegetable broth
  • 1 TBL olive oil
  • 2 TBL butter
  • Sea salt – to taste
  • Ground black pepper – to taste

 

Instructions

  1. Place your onions and carrots in a heavy bottomed pot with the butter and olive oil
  2. Cover and sweat them on medium heat for 5 minutes until they begin to soften, season with a pinch of salt and pepper and stir
  3. Cover and cook 5 more minutes, then uncover, add the tomato paste and cook for 10 minutes stirring constantly to prevent burning
  4. Add the crushed tomatoes with juices, stir and cook 15 more minutes and thoroughly stir in the chicken and vegetable broth
  5. Turn up the heat and bring to a boil, then lower the heat and simmer for 45 minutes, then remove from the heat and skim off the fat, if any
  6. Pour your soup into your blender. Add the cream cheese to the blender and blend on high until everything is emulsified
  7. Clean your soup pot to remove any burned or thickened ingredients and pour the emulsified bisque back into the soup pot on low heat
  8. Stir in the heavy cream until it is fully incorporated into the soup and adjust the salt and pepper to taste

Find it online: https://www.cooksavorcelebrate.com/tomato-bisque-soup/