Tomato Bisque

• servings: 4 servings
• total time: 50 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion (1/4-inch diced)

2 medium carrots (scrubbed and 1/4-inch diced)

3 cloves minced garlic (about 1 tablespoon)

3 to 4 cups low sodium chicken broth or vegetable broth

1 (28-ounce) can crushed tomatoes

1/4 cup chopped sun-dried tomatoes (if packed in oil, drain and pat dry)

1 1/2 teaspoons ground cumin

1 teaspoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper (optional)

4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

1/2 cup half-and-half or heavy cream

Chopped fresh basil or parsley (optional for serving)

Directions

Cook

In a Dutch oven or similar large sturdy pot, heat the oil over medium. Add the onion and carrots and cook until the onion is tender beginning to turn translucent, about 6 minutes.

Add the garlic and cook 30 additional seconds, just until fragrant.

Add 3 cups of the broth, crushed tomatoes, sun-dried tomatoes, cumin, salt, black pepper, and cayenne pepper.

Add

Stir in the crushed tomatoes, sun-dried tomatoes, sugar, salt, and pepper. Tie the fresh thyme together with kitchen twine, then add it (or stir in the dried thyme).

Simmer

Bring the soup to boil, then partially cover and reduce to a simmer. Let simmer, stirring occasionally, for 30 minutes, until the soup has reduced, the flavors have married, and the carrots are tender. Fish and out discard the thyme bundle.

Puree

With an immersion blender, puree the soup until smooth and creamy, adding more of the remaining 1 cup broth as needed to reach your desired consistency (remember you'll be adding half-and-half too). You also can carefully transfer the soup to a blender or food processor in batches to blend (add it back to the pot at the end). Be careful not to overfill your blender, as hot soup can easily splatter.

Finish

Stir in the half and half. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of fresh herbs.

Nutrition

• Serving Size: 1 (of 4)
• Calories: 246 kcal
• Total Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Cholesterol: 11 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 6 g
• Total Sugars: 16 g
• Protein: 10 g