Ingredients
Vegetables
- 4 stalks celery, chopped into thirds to fit processor
- 4 medium carrots, peeled and chopped into thirds
- 1/2 large onion, peeled and quartered
- 3 cloves garlic, peeled
Fats and Flour
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
Liquids and Dairy
- 4 cups low sodium chicken broth
- 1-2 cups milk, half and half, or heavy cream
- 1 cup freshly grated Parmesan cheese
Tomatoes and Seasonings
- 2 (14 oz) cans fire roasted diced tomatoes with juice
- 1 tablespoon dried basil (or 1/4 cup fresh basil, chopped)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Pinch red pepper flakes (optional)
- 1 bay leaf
- Freshly grated Parmesan cheese for garnish (optional)
Instructions
- Prepare Vegetables: Add celery, carrots, onion, and garlic to a food processor and pulse until finely minced. Alternatively, you can mince them by hand if you prefer.
- Sauté Vegetables: Melt butter in olive oil in a large Dutch oven or soup pot over medium heat. Increase heat to medium-high, then add the minced vegetables and sauté for 4 minutes until fragrant and slightly softened. Sprinkle in the flour and cook for 1 more minute, stirring constantly to create a roux.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth, followed by the fire-roasted diced tomatoes with their juice. Stir in dried basil, oregano, salt, parsley, black pepper, red pepper flakes if using, and add the bay leaf. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes or until the carrots are tender.
- Incorporate Dairy and Cheese: Stir in the freshly grated Parmesan cheese and whisk to blend smoothly. Then add milk, half-and-half, or heavy cream and gently simmer on low heat for an additional 15 to 20 minutes, stirring occasionally. Adjust the soup’s thickness by adding extra chicken broth or cream for your desired consistency. Remove the bay leaf and season with additional salt and pepper to taste.
- Blend the Soup: For a smoother, creamier texture, use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender, letting steam escape to avoid splashes. Blend until smooth. If you prefer a chunkier texture, you can serve the soup without blending.
- Serve and Garnish: Ladle the bisque into bowls and garnish with freshly grated Parmesan cheese if desired. Serve warm and enjoy!
Notes
- Use fresh herbs if available for a brighter flavor; replace dried basil with 1/4 cup fresh basil and dried oregano with 1 tablespoon fresh oregano.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the level of creaminess by varying the amount and type of dairy: milk for lighter, cream for richer bisque.
- Be careful when blending hot soup—allow steam to escape to prevent accidents.
- Red pepper flakes are optional; add according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
