The Best Tomato Bisque Recipe

Ingredients

• 2 tbsp Olive Oil (extra virgin preferred)
• 1 medium Yellow Onion (about 150 g, diced)
• 2 stalks Celery Stalks (diced)
• 2 tbsp All-Purpose Flour (to thicken the soup)
• 4 cups Chicken Stock (store‑bought or homemade, low‑sodium preferred)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Granulated Sugar (balances tomato acidity)
• 2 28‑oz cans Canned Whole Tomatoes (with juice, crushed by hand)

Instructions

1. Prepare Vegetables

   Dice the onion and celery into uniform 1/4‑inch pieces so they cook evenly.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add the diced onion and celery and sauté until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Incorporate Flour

   Sprinkle the flour over the softened vegetables and stir continuously for 2 minutes to cook out the raw flour taste.

   Time: PT2M

   Temperature: Medium heat

4. Add Stock Slowly

   While stirring, slowly pour the chicken stock into the pot in a steady stream. Continue to stir for about 5 minutes so the mixture emulsifies and does not split.

   Time: PT5M

   Temperature: Medium heat

5. Simmer with Tomatoes and Seasonings

   Bring the soup to a gentle simmer. Add the canned tomatoes (with their juice), salt, pepper, and sugar. Break the tomatoes with the spoon and let the soup simmer uncovered for 20 minutes.

   Time: PT20M

   Temperature: Low simmer

6. Blend to Silky Consistency

   Remove the pot from heat. Using an immersion blender (or carefully transfer to a countertop blender), blend the soup until completely smooth and velvety.

   Time: PT5M

7. Final Seasoning and Serve

   Return the blended soup to low heat if needed, taste, and adjust salt or pepper. Ladle into bowls and enjoy immediately.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

4 g