Tomato Bisque

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

In a large pot:

2 Tbsp olive oil

1 c onion, chopped

4 cloves garlic, chopped

Cook 8 minutes or until onions are soft.

Remove from heat.


1/4 c flour

Stir. Add:

14.5 oz can fire roasted diced tomatoes

2 c chicken broth

1/2 tsp parsley

1/4 tsp ground thyme

1/4 tsp oregano

1/4 tsp basil

1 tsp salt

1/8 tsp pepper


Simmer 15 – 20 minutes.

Puree with an immersion blender or in a traditional blender.

**If freezing, stop now and freeze.

Finish recipe when thawed and warmed.**


1/4 c heavy cream

Garnish with:


romano or parmesan cheese, grated or shredded

Makes 4 1/4 cups of soup = 4 servings