Tomato Bisque a creamy variation of a classic tomato soup with rich tomato flavors and smooth, creamy texture.
Preheat a large pot over medium heat and add canola oil. Saute diced onion until transparent and add minced garlic.
Add tomatoes and crush them up with the spatula (unless using crushed tomatoes). Add garlic powder, salt, sugar, black pepper, and dried basil. Mix well and cover with a lid. Let it simmer for about 15 minutes, stirring occasionally.
Use either an immersion blender or a food processor to blend the tomato mixture and set aside.
In the same pot (or a separate pot), melt butter and whisk in flour until combined and slowly pour in milk and heavy whipping cream, while slowly stirring. (I like to use a whisk because it blends flour in with milk much better.)
Season the milk mixture with some salt and pepper and cook while stirring until it’s thickened.
Once the mixture is thickened, pour in the tomato mixture and stir until smooth. Bring the mixture to simmer and cook for just a few more minutes covered with a lid.
Take off heat and serve.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.