– ½ cup diced onions – 1 celery sliced thin – 2 tsp minced garlic – 2 tbsp flour – 1 28 oz Can of Marzano Tomatoes – 2 cups Chicken broth Roasted Chicken Base – 1 cup Heavy whipping cream – 3 tbsp Unsalted Butter – ¼ Dried basil, – ¾ tsp sugar
In a dutch oven over medium high heat. Add the vegetable oil. Once the oil sizzles, add the onions and celery.
Sauté the onions and celery together until softened. Then toss is in the garlic. Cook until the garlic is fragrant. Add flour (pic not shown). For shortcut, I used minced garlic in a jar.
Add the the chicken broth to the pot with the onions, celery and garlic.
To the pot with the vegetable broth and sauteed vegetables, add the canned tomatoes next. I used San Marzano styled tomatoes.
Use an immersion blender to smooth everything out. If you don't have an immersion blender you can pour everything into a blender.
Let the tomato mixture come to a boil then cover and simmer for 15 minutes. Add the butter and heavy whipping cream and mix until combined and the soup turns a light orange color.
Mix the soup into the heavy cream until well combined.
Your tomato bisque should now be creamy, with a beautiful light orange color.
Now this is the fun part! To make the cheesy french bread, slice the bread up and place the slices a baking sheet or pan. Top the bread with shredded cheese. Broil until the cheese has melted and the bread is toasted.