Creamy Tomato Bisque

This Creamy Tomato Bisque recipe is amazing! It’s simple to make, loaded with veggies and is absolutely delicious! Serve it with grilled cheese . . . total comfort food! 

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After 12 straight days of sugar, I am ready for something warm, comforting, healthy and simple. I’m also probably in need of a sugar detox, but that will never happen.

This Creamy Tomato Bisque has completely won me over. It’s amazing and I honestly could eat the entire pot.

When the weather turns cold like it has, I could eat soup every single night for dinner. So if you are in total soup mode like I am, then you are going to absolutely love this soup. I’ve made it several times already and still can’t get enough of it.

I know I have a lot of different tomato soup recipes on my site, but like chocolate chip cookie recipes, you can never have too many, right? Seriously though, this is crazy good and when you make it, I think you’ll agree with me.

The first time I made it I immediately called my mom and gave her the recipe. She made it within a day or two, and called me raving the same way I did about it.It’s loaded with delicious veggies, butter and a little half & half to make this soup crazy delicious.

This soup has curry in it which I absolutely love. But if you’re not a fan of it, please don’t let that stop you from making this soup. The curry is not overpowering and gives this soup the most incredible flavor. I’m sure you could leave it out and this soup would still be delicious, but please don’t leave it out, you will love it!

We love to eat this with grilled cheese sandwiches. Don’t you agree that tomato soup and grilled  cheese kind of go together like peanut butter and jelly do? 

I also threw in some parmesan crisps on top of this soup and after one bite knew that was a good call.

Creamy Tomato Bisque

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★★★★★

5 from 1 review

• Total Time: 0 hours
• Yield: 6 to 8 servings 1x

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Description

This Creamy Tomato Bisque recipe is amazing! It’s simple to make, loaded with veggies and is absolutely delicious! Serve it with grilled cheese . . . total comfort food! ♡

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Ingredients

Units USM Scale 1x2x3x

• 1 stick butter
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/3 cup flour
• 2 cans (14 oz) crushed or diced tomatoes
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 4 cups chicken broth
• 1/2 teaspoon curry powder
• 2 cups half & half
• Salt & pepper to taste

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Instructions

1. In a large pot, melt butter over medium-low heat. Stir in celery, onion, and carrot and sauté until veggies are soft, 10-15 minutes.
2. Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally.
3. Puree soup with an immersion blender or a regular blender until desired consistency (be careful, it’s hot!). Pour blended soup back into the soup pot.
4. Stir in 2 cups half & half with 1/2 teaspoon curry powder. Don’t let this boil once you add the half & half. Season with salt and pepper if needed.
5. Serve on its own or with some grilled cheese sandwiches or good artisan bread.

Notes

• You can blend this as smooth as you would like or leave it more on the chunky side, it’s a personal preference here. I blend mine pretty smooth, just because Parker is picky about that stuff.

• Prep Time: 10 mins
• Cook Time: 45-60 mins
• Category: Soups/Chili

Recipe Source: Adapted slightly from  Lauren’s Latest