Tomato Bisque Soup

This easy creamy Tomato Bisque Soup Recipe is smokey, savory and so delicious! It is packed with vegetables and layers of flavor. This easy soup recipe uses pantry ingredients for a quick, delicious weeknight meal!

Nothing is better or more comforting than a warm bowl of soup! Filled with rich tomato flavor, this is perfect meal and an easy recipe!
CourseSoups and Stews
CuisineAmerican
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings6 servings
Calories270kcal
AuthorDeb 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 kosher salt
  • 1/2 teaspoon black 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.
  • Place a large dutch oven over medium heat. Heat butter and olive oil. When hot and bubbly add chopped 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.

Adding popcorn, crunchy croutons for garnish – and serve with crusty bread – yum!



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

Article Categories:
Soup Recipes

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