Fire-Roasted Tomato Bisque

This is my go to tomato soup. I always keep a couple cans of Organic Muir Glen Fire-Roasted Tomatoes on hand to make this recipe. I have cut the recipe in half and doubled it for dinner parties. Everyone asks for the recipe, so I thought I would share it on my site. The recipe makes soup for 10-12 people. I use a 9 1/2 quart - large oval dutch oven when I make this recipe.


1 cube unsalted butter
1 large onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs finely chopped
3 garlic cloves, finely chopped
3 Tablespoons all purpose flour
8 cups chicken stock
2 28 oz. cans Organic Muir Glen Fire-Roasted Tomatoes, drained
6 Tablespoons tomato paste
4 teaspoons sugar
Salt and Pepper to taste
1/2 cup heavy cream (optional)
1/2 cup garlic or cheese croutons, for garnish (optional)


Melt 6 tablespoons of butter, add the chopped onion, carrot, celery, and garlic. Sauté the vegetables, until they are just beginning to brown. 

Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until flour is fully incorporated.

Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. 

Cover partially and cook the soup over moderate heat, stirring occasionally until the vegetables are tender, 20 minutes. Don't worry about overcooking!

Use an immersion blender to puree the soup until smooth. You can also transfer the soup in batches to a blender. 

Add the cream and season with salt and pepper. Swirl in the remaining 2 tablespoons of butter.

Ladle into bowls and serve with croutons.

Recipe adapted from: Food&Wine November 2002


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