Ina Garten Creamy Tomato Bisque

Ina Garten’s Creamy Tomato Bisque is made with unsalted butter, olive oil, yellow onion, shallots, leek, crushed tomatoes, whole milk, heavy cream, saffron threads, red pepper flakes, kosher salt, and black pepper. This delicious tomato bisque recipe creates a hearty and flavorful soup that takes about 50 minutes to prepare and can serve up to 6 people.

This Creamy Tomato Bisque Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 3 tablespoons / 45g unsalted butter
• 1 tablespoon good olive oil
• 1½ cups / 225g chopped yellow onion (1 large)
• ¾ cup / 120g chopped shallots (2 large)
• 1 cup / 150g chopped leek (white and light green parts, spun-dried)
• 3 (28-ounce / 800g) cans crushed tomatoes, preferably San Marzano
• 4 cups / 950ml whole milk
• 2 cups / 475ml heavy cream
• ½ teaspoon saffron threads
• ¼ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• Grated Italian Parmesan cheese, for garnish
• Minced fresh parsley, for garnish

How To Make Creamy Tomato Bisque?

1. Heat the butter and oil : In a large (11 to 12-inch) pot or Dutch oven, melt 3 tablespoons / 45g unsalted butter and add 1 tablespoon olive oil over medium-low heat.
2. Sauté the vegetables : Add 1½ cups / 225g chopped yellow onion, ¾ cup / 120g chopped shallots, and 1 cup / 150g chopped leek. Sauté for 8 to 10 minutes, stirring occasionally, until tender.
3. Add the tomatoes, dairy, and seasonings : Stir in 3 cans (28-ounce / 800g each) crushed tomatoes, 4 cups / 950ml whole milk, 2 cups / 475ml heavy cream, ½ teaspoon saffron threads, ¼ teaspoon crushed red pepper flakes, 1 tablespoon kosher salt, and 1½ teaspoons black pepper.
4. Simmer the soup : Raise the heat to bring the mixture to a boil, then reduce it and simmer uncovered for 30 to 40 minutes, stirring occasionally, until thickened and flavors have melded.
5. Adjust seasoning and serve : Off the heat, stir in 1 teaspoon kosher salt and ½ teaspoon black pepper. Serve hot, garnished with grated Parmesan cheese and minced parsley.

Recipe Tips:

• Use San Marzano tomatoes for the best flavor : These tomatoes are sweeter and less acidic, giving the soup a richer taste.
• Cook the vegetables slowly : Sauté the onions, shallots, and leeks over medium-low heat to bring out their natural sweetness without burning them.
• Don’t skip the saffron : Even a small amount of saffron adds a unique depth and enhances the bisque’s flavor.
• Stir often while simmering : This prevents the soup from sticking to the bottom and ensures the ingredients combine smoothly.
• Blend the soup if you want a smoother texture : After cooking, use an immersion blender to puree the soup for a creamier consistency.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Creamy Tomato Bisque cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Let the Creamy Tomato Bisque cool completely, then place it in a freezer-safe container, leaving some room for expansion. Freeze for up to 3 months. To thaw, transfer the bisque to the fridge overnight.
• Reheat: Pour the tomato bisque into a pot and heat on medium, stirring occasionally, for 5-7 minutes or until it reaches your desired temperature.

Nutrition Facts

Serving Size: 1 bowl (about 454g)

• Calories: 280
• Total Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 990mg
• Potassium: 705mg
• Total Carbohydrate: 29g
• Dietary Fiber: 6g
• Sugars: 19g
• Protein: 6g

Try More Ina Garten Recipe:

• Ina Garten Lobster Blts
• Ina Garten Ultimate Tuna Melts
• Ina Garten Seared Tuna & Avocado Rolls
• Ina Garten Goat Cheese Toasts