Description
This Easy Creamy Tomato Bisque Soup is a comforting and luxurious twist on traditional tomato soup, using whole peeled tomatoes with garlic and crushed red pepper to add depth and a hint of heat. It’s creamy, flavorful, and perfect for a quick meal.
Ingredients
Soup Base
- 2 tablespoons salted butter
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 28 ounces Hunt’s whole peeled tomatoes, garlic and crushed red pepper variety with liquid
- 1 tablespoon granulated sugar, or sugar substitute
- 1 cup water, or vegetable broth
- 1/2 cup heavy cream
Optional Toppings
- Shredded parmesan cheese
- Cracked black pepper
- Fresh basil
Instructions
- Sauté Onions: Melt butter in a 2-quart (or larger) saucepan over medium heat. Once melted, add the thinly sliced onions and sauté for 5-7 minutes, stirring occasionally, until the onions are tender and translucent.
- Add Garlic and Oregano: Stir in the minced garlic and dried oregano, cooking for about 30 seconds until the garlic becomes fragrant. Be careful not to burn the garlic.
- Add Tomatoes and Simmer: Pour in the canned whole peeled tomatoes along with their liquid. Add the sugar and water (or vegetable broth), then stir to combine. Increase the heat to bring the soup to a simmer. Cook for about 10 minutes, allowing flavors to meld.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the hot soup to a blender in batches to puree, then return it to the pot.
- Add Cream and Serve: Stir in the heavy cream until fully combined and heated through. Serve warm, topped if desired with shredded parmesan cheese, cracked black pepper, and fresh basil for extra flavor and garnish.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or a non-dairy alternative.
- If you prefer a spicier soup, add extra crushed red pepper flakes to taste.
- Use vegetable broth instead of water to boost the soup’s flavor.
- Be careful when blending hot liquids; blend in batches and ensure the blender lid is vented to avoid steam buildup.
- This soup freezes well; store in airtight containers for up to 3 months.
