Ingredients
Vegetables and Base
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup carrots, chopped (about 2 medium carrots)
- 1 cup celery, chopped (including leaves)
- 2 cloves garlic, smashed and minced
- 1 teaspoon kosher salt (to sprinkle on the veggies)
- 4 cups high quality chicken broth
- 2 (14.5 ounce cans) fire roasted diced tomatoes
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
White Sauce (Roux)
- 1/2 cup butter
- 1/2 cup flour
- 1 teaspoon kosher salt (for the white sauce)
- 1/2 teaspoon black pepper (for the white sauce)
- 1 cup cream
- 1 cup milk
- 1 cup Parmesan cheese, grated
Garnish
- Fresh basil, for garnish
- Additional Parmesan cheese, for garnish
- Freshly cracked black pepper, for garnish
Instructions
- Prep the veggies: Chop the medium onion, peel and chop the carrots, and chop the celery including the leaves to maximize flavor.
- Sauté the veggies: Heat 2 tablespoons olive oil in a 6-quart soup pot over medium heat. Add the chopped carrots, onions, and celery; sauté until carrots are almost soft, about 5-7 minutes. Then add the garlic and continue cooking briefly.
- Add spices and garlic: Sprinkle in 1 teaspoon kosher salt, 1 tablespoon dried oregano, 1 teaspoon dried basil, and the minced garlic. Stir to combine and release their aromas.
- Add broth and tomatoes: Pour in 4 cups chicken broth and add 2 cans of fire-roasted diced tomatoes along with 1 bay leaf. Bring the mixture to a boil over medium-high heat.
- Simmer the soup: Once bubbling, reduce the heat to medium-low to maintain a gentle simmer. Cook until the vegetables become very soft, approximately 15-20 minutes.
- Remove the bay leaf: Carefully remove and discard the bay leaf to avoid bitter flavors.
- Blend the soup: Turn off the heat and use an immersion blender to puree the soup until smooth. If using a regular blender, blend the soup in batches carefully.
- Make the roux: In a separate medium pot, melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue whisking for about 1 minute until the flour absorbs the butter completely.
- Add cream and milk slowly: Gradually whisk in 1 cup cream and 1 cup milk over medium heat, starting with about 1/4 cup milk at a time. Stir continuously until each portion is fully incorporated before adding more to create a smooth sauce.
- Add Parmesan cheese: Stir in 1 cup grated Parmesan cheese, whisking until melted and smooth. Remove the sauce from heat once combined.
- Combine sauces: Pour the white sauce into the blended tomato soup and whisk to combine. Heat on low to keep warm until serving.
- Garnish and serve: Ladle the bisque into bowls and garnish with fresh basil leaves, extra Parmesan cheese, and freshly cracked black pepper for a flavorful finish.
Notes
- Use high quality chicken broth for best flavor.
- If you only have a regular blender, blend the soup in small batches to avoid splashing.
- You can substitute half-and-half for cream and milk if preferred.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Make sure to remove the bay leaf to prevent bitter taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
