Creamy Tomato Bisque

My favorite place to order tomato bisque is Bj’s brewhouse. Just delicious. They put these delicious, buttery croutons on top – divine! Every time I would eat it, I would turn to hubby and say, I need to learn how to make a good tomato bisque. So I found this delicious recipe from Wilderness Wife. This soup was easy to make too. It doesn’t taste like Bj’s and I’m still going to find a way to make it as delicious.  I didn’t have any curry or bay leaf – maybe that is the missing ingredient. Or as my hubby put it- everything could always use more butter!! This soup is 11 weight watchers points and serving size is 8.

Enjoy! Maybe make a grilled cheese with it. 😉 Recipe courtesy of Wilderness Wife.

Ingredients

• ¼ lb. butter
• 1 c. chopped celery
• 1 c. chopped onion
• ½ c. chopped carrots
• ⅓ c. all purpose flour
• 2 (1 lb. 12 oz.) cans of whole tomatoes, drained and chopped
• 2 tsp. sugar
• 1 tsp. basil
• 1 tsp. marjoram
• 1 bay leaf
• 4 c. chicken broth
• 1 pint heavy cream
• ½ tsp. paprika
• ½ tsp. curry
• ¼ tsp. white pepper
• pinch of salt (to taste)

Instructions

1. Melt butter in a large soup pot.
2. Saute onion, celery, and carrots until tender.
3. Add the flour, and stirring constantly, cook for 2 minutes.
4. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth.
5. Simmer for 30 minutes while stirring occasionally, then discard bay leaf.
6. Puree using the appliance of your choice. I use an immersion blender, but a regular blender or a food processor will work.
7. Add cream, paprika, curry, pepper and salt.
8. Stir to combine.
9. Serve hot or cold.