Fresh vegetables should be used to make this soup. As in Finland, serve with a bread and cheese dish. Use frozen little green peas if you can’t find fresh shelled green peas.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 2 (14.5 ounce) cans fire roasted diced tomatoes, drained
- 3 tablespoons white sugar
- ¼ teaspoon ground nutmeg
- ¼ cup heavy cream
- salt and black pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
- Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
- Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
- Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 754 mg |
| Sugars | 18 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!! I didn’t have heavy cream and used evaporated milk and came out great also added a bit of cayenne. Will definitely save this recipe.
This is the only tomato soup I make and I’ve been making it for years. The fact that I don’t need fresh tomatoes is so great. Also, I don’t care for tomato soup that tastes close to pasta sauce. This recipe tastes like something from a fancy restaurant. When I went vegan, I just subbed Better Than Bouillon no-chicken base, vegan butter, and vegan cream or coconut milk. Tastes exactly the same.
My family loves it and make it for a Simple Supper at our Parish during Lent
This is wonderful! Made some changes because didn’t have all the right Ingredients. Didn’t have smoked tomatoes so used smoked red peppers instead. Also added a 1/2 jar of chopped smoked red peppers at the end for some texture. My only regret is that I didn’t make a double batch!
I made this twice. I was not all that fond of the fire roared tomato version. It was good but not great. The 2nd time I used regular organic diced tomatoes and it was perfect. And I used a little
I made it in the Instant Pot. Very straightforward.
This is the best tomato soup I’ve ever had. An absolute must
I’ve made this multiple times with and without the cream. You don’t really need it! It tastes just as good without and much healthier.
Everyone’s been sick (sore throat), so this sounded good. Following all the directions, and having a taste afterwards, I was having a very hard time waiting! Thank you for the recipe; a million stars, lol:D
Very good. Needed just a bit more seasoning for me. Used a little italian seasoning. I will make again.
I made this and all my family and friends loved it!!! Great with bacon too
I followed the directions to a T – only doubled it – and found it very bland. I guess I’m used to another recipe that has more herbs in it. Disappointing. Now I need to doctor it up!
This soup was delicious! I didn’t use the carrots (didn’t have any on hand), flour or sugar. I substituted one can of the fire-roasted tomatoes with basil, garlic, and oregano diced tomatoes because that’s what I had. Used immersion blender to gentle blend, leaving some small chunks. We will definitely have this again. Restaurant quality flavor.
Delicious!! This was my first time making tomato bisque; when searching, this recipe sounded the tastiest, and I’m so happy I chose it! As others suggested, I went lower on the sugar. I put in 1 and a half tbs. instead of 3. I’m considering just going with one next time. And, I cut back on the nutmeg; I used 1/8 tsp. and it was enough where you could still taste it. I accidentally picked up stock instead of broth, but that didn’t seem to matter. I added about one tbs. extra of tomato paste. Lastly, maybe adding in a little oregano into the mix wouldn’t hurt. I topped mine with fresh, shredded parmesan, and oregano. All in all, it was excellent! Paired with a grilled cheese sandwich made with cooper cheese, you can’t go wrong. I can’t wait to make it again!
Used chopped shallot instead of onion, half and half instead of heavy cream, no flour and no sugar. Delicious!
This was very good! Super easy to put together and made enough to freeze some. I? think next time I’ll cut the sugar in half and use only a couple of tablespoons of cream, though. Overall, a great recipe!
The only thing I changed was nixed the nutmeg and sugar. It was excellent, with a small kick which was very tasty.
Made it @ the firehouse , tweaked it ever so …reduced the sugar & used some san marzonos tomato’s . Also added some cilantro!! Recipe is awesome!!
Awesome!!!
Did not use the sugar as the tomatoes are sweet enough!
I have made it twice exactly as instructed. It was excellent both times. Easy to make. Recommend.