This simple and creamy Tomato Bisque Soup can be made in just 30 minutes! It’s rich, smoky, and full of savory goodness, with plenty of vegetables and layers of flavor. Using pantry staples, this quick and delicious recipe makes for the perfect weeknight meal!
INGREDIENTS
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 red onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ chipotle pepper, minced (optional)
- 1 teaspoon dried Italian herbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup flour
- 2 cups vegetable or chicken stock
- 1 cup water
- 1 cup half and half
- 2 oz goat cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
INSTRUCTIONS
- Start by chopping the vegetables and mincing the garlic.
- Heat butter and olive oil in a large Dutch oven over medium heat. Once hot, add the onions, bell peppers, carrots, and celery. Sauté for a few minutes, then stir in the dried herbs, smoked paprika, salt, and pepper. Continue cooking for about 10 minutes.
- Add the minced garlic and tomato paste, mixing well. Stir in the flour and cook for another 2 minutes to remove the raw flour taste.
- Add the crushed tomatoes, fire-roasted tomatoes, chicken stock, and water. Bring the mixture to a boil over high heat. Once it starts to thicken, reduce the heat to medium-low and simmer uncovered for about 20 minutes.
- Crumble in the goat cheese and stir until fully melted.
- Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Stir in the half-and-half and heat through, being careful not to bring it to a boil.
SLOW COOKER DIRECTIONS
- Heat a large stockpot over medium heat, add the butter and olive oil. Sauté the onions, bell peppers, carrots, and celery. Add the seasonings and cook for about 10 minutes.
- Transfer the sautéed vegetables to the slow cooker.
- Stir in the tomato paste and garlic, then add the flour and mix well, cooking for about 2 minutes.
- Add the remaining ingredients (except for the goat cheese) and cook on low for 4 hours.
- Once done, crumble in the goat cheese, cover, and let it melt for about 15 minutes.
- Blend until smooth.
INSTANT POT DIRECTIONS
- Set the Instant Pot to sauté mode. Add the butter and olive oil, and sauté the vegetables and seasonings for about 10 minutes.
- Switch to Manual/High Pressure and cook for 5 minutes. Allow the pressure to naturally release for 5 minutes, then carefully remove the lid.
- Crumble in the goat cheese, cover, and let it melt for about 15 minutes.
- Puree until smooth.
Serving Suggestions:
Top with crunchy popcorn or croutons, and serve with crusty bread for a delicious and satisfying meal!
