Tomato Bisque with Chicken


  • 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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