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Tomato Basil Bisque Soup

This is the perfect year-round soup. It's refreshing in the summer and comforting in the winter. I always serve with grilled cheese.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 6 cups chicken stock, divided
  • 2 28-oz cans whole peeled tomatoes*
  • 2 tablespoons dried parsley
  • 2 teaspoons dried dill weed
  • 1 teaspoon dried oregano
  • 2 teaspoons sugar, or to taste
  • 3/4 cup heavy cream
  • kosher salt and freshly ground pepper, to taste
  • basil, for garnish

Instructions

  • Open the can of tomatoes but do not remove the contents yet. Using kitchen shears, cut the whole tomatoes into smaller pieces. It's ok if you don't completely shred them, about 10 chops should do.
  • In a large stockpot or dutch oven, heat the olive oil on medium heat. Add the onions and saute for 10 minutes. Sprinkle kosher salt on the onions about 2 minutes into cooking.
  • In the same pot, melt the butter. Sprinkle the flour evenly over the melted butter and whisk quickly until dissolved to make a roux. Continue to whisk constantly for about 1 more minute until the roux starts to smell nutty and the raw flour smell is gone.
  • Add about 1/2 cup of the chicken stock, continuing to whisk vigorously for a few seconds. Add another 1/2 cup of stock. Whisk until mixture is uniform. Keep adding stock by the half cup until you've reached a point where the roux fully has mixed into the liquid and doesn't need anymore whisking.
  • Add any remaining stock, tomatoes and all of the juices, parsley, dill, oregano, and sugar, kosher salt, and pepper. Bring to a boil, then cover and simmer for 15 minutes. Taste and add salt and pepper if needed.
  • Using an immersion blender or regular blender, puree the soup until smooth. If using a regular blender, wait for the soup to cool a bit before blending, or else you will have an explosion. Not that that's ever happened to me.
  • Return to a gentle simmer. Add the heavy cream. Serve with basil on top.

Notes

Canned tomatoes: make sure you use a good quality like San Marzano.