Tomato Bisque with Chicken

Ingredients

2 tablespoons olive oil

1onion, chopped

4 cloves garlic, chopped

¼ cup all-purpose flour

1 (28 ounce) can Italian-style diced tomatoes

1 (14.5 ounce) can chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

2 cups shredded roasted chicken

¼ cup heavy whipping cream

1 teaspoon sea salt, or to taste

ground black pepper to taste

Directions

Step 1

Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until onion is soft, about 5 minutes. Sprinkle flour evenly over the onion mixture; add tomatoes, chicken broth, oregano, basil, and parsley.

Step 2

Bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes.

Step 3

Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree soup in batches until smooth and return to the pot.

Step 4

Stir chicken, heavy cream, sea salt, and pepper into the soup; simmer until the chicken is hot, about 5 minutes.

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