A touch of nutmeg sets this quick and easy tomato bisque apart from the pack. Serve with your favorite sandwich or salad for a complete meal.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
297 Calories
Recipe Instructions
Step 1
Melt butter in a large saucepan over medium heat. Stir in onion, celery, carrot, and garlic. Cook and stir until vegetables are tender and beginning to brown, about 8 minutes. Stir in flour and cook 1 minute more, stirring constantly.
Step 2
Stir in chicken broth, tomatoes, sugar, tomato paste, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 15 minutes.
Step 3
Pour 1/2 to 3/4 of the soup into a blender, depending on desired chunkiness, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Alternatively, you can use a stick blender and purée soup in the saucepan.
Step 4
Return puréed soup to the saucepan and stir in cream. Cook over medium heat until soup is hot. Season with salt and pepper before serving.
Ingredients
3 tablespoons white sugar
3 tablespoons all-purpose flour
2 cloves garlic, minced
4 cups chicken broth
1 stalk celery, finely chopped
1 small onion, finely chopped
3 tablespoons tomato paste
1 carrot, finely chopped
salt and black pepper to taste
2 (14.5 ounce) cans fire roasted diced tomatoes, drained
