Creamy Tomato Bisque

We had been having a heat wave with temperatures in the 90°SIt had cooled off here a little yesterday, enough that I felt like soup.  So I made what has become a favourite in the last few months – Creamy Tomato Bisque.   This soup is so simple to make that on the days I work I will often put a pot on to simmer in the morning so I can take some for lunch.  

If you like a really rich creamy bisque use heavy cream or 18% and if you like it less so, use more chicken broth and just milk.  

I like to add just a hint of garlic so rather than add minced or crushed garlic I just crack a couple of garlic cloves and add them to the soup.   If I think of it I remove the garlic the same time I remove the bay leaf. 

I don’t measure anything when I make soups but I wrote out this basic outline just in case anyone would like to give this soup a try.

Creamy Tomato Bisque

1/4 cup of butter
1 chopped shallot
2 stalks of celery chopped
3 to 4 tablespoons flour
1 to 2 cloves of garlic, cracked
Fresh chopped or
canned tomatoes coarsely chopped
Chicken broth
Cream or milk
Bay leaf
Salt and pepper

Optional: Dill, chives or Basil

Melt butter over medium heat. 
Add chopped shallots and celery and
saute for a few minutes to slightly soften.
Add the flour and cook
stirring for a couple of minutes.  Add chicken broth, cream (or milk),
the tomatoes, garlic cloves, bay leaf, season with salt and pepper andsimmer on low heat for 30 minutes or so.

Adjust seasoning to suit your own taste by adding fresh dill, chives or fresh basil.

5 Comments Add yours

  1. Cathy says:

    I have a few roasted tomatoes from last summer that will be the perfect base for this soup. It has to be very warm outside before I turn down a tasty bowl.

  2. Rita says:

    Wonderful photos and I love that recipe. We are also going though a heat wave also. Your soup sounds and looks fantastic for a lunch very soon.Rita

  3. Julie says:

    I've been craving tomato soup lately and this looks yummy! Think it would be okay with milk or cream at all?

  4. Julie are you asking if it would be okay with just chicken broth? I like tomato soup made with chicken broth. It just won't be creamy.Ann

  5. Unknown says:

    i enjoyed this very much. I tried it 3 ways actually. I left the tomatoes chunky for the 1st bowl, but then I took my hand blender to the pot and blended everything – a nice mouth full per spoonful:)I then strained a bowlful. all 3 ways were good, but i think i just prefered it blended, that way you still got some solids. the strained way is very good for just a flavorful creamy soup though.

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