Description
A rich and creamy Tomato Bisque Soup, perfect for a comforting meal.
Ingredients
- 5 strips bacon, chopped
- 2 tbsp butter (salted or unsalted)
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 28 oz can diced tomatoes
- 1.5 cups high-quality chicken stock or broth
- 1 bay leaf
- 1/2 tsp freshly ground black pepper
- 3/4 cup heavy cream
- salt to taste
Instructions
- Heat a large soup pot over medium-high heat and add the bacon. Cook, stirring occasionally, until crisp, about 5 minutes.
- Remove the bacon bits with a slotted spoon to a paper towel, leaving the bacon fat in the pan.
- Add the butter, onion, and celery, and season with a pinch of salt. Cook for 5 minutes, until softened.
- Add the flour and cook, stirring frequently, for 1 minute.
- Add the diced tomatoes, chicken stock, bay leaf, and black pepper. Bring to a boil, reduce to a simmer over low heat, and cook (covered) for 20 minutes, giving the bottom of the pan a good scrape every 5 minutes. Then turn off the heat.
- Add the heavy cream, remove the bay leaf, then season the soup to taste with salt.
- Let the soup cool slightly, then blend the soup in batches, until silky smooth.
- Serve with the crumbled bacon on top, and any other desired toppings, like croutons, or a side of grilled cheese.
Notes
- Vegetarian option: Omit the bacon and use vegetable stock.
- Storing leftovers: Keep in an airtight container in the fridge for up to 5 days, preferably within 3 days for optimal flavor.
- Freezing: This soup does not freeze well due to the cream content, which can make it grainy.
- Reheating: Reheat in a saucepan on the stove over medium heat for 5-10 minutes, or in the microwave until hot.