Make this easy tomato bisque today! It's perfect on a cold weeknight with a buttery grilled cheese sandwich.
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 and combine it with the sauteed vegetables. Cook for a minute. Add the Marzano tomatoes and chicken broth.
Use an immersion blender to smooth the soup. If you don't have an immersion blender you can pour everything in the pot into a blender. Let the soup come to a boil then cover and simmer for 15 minutes.
Add the butter and and heavy whipping cream. Taste. Add seasonings, adjusting for taste if needed.
To make the cheesy french bread, slice the bread and place it on a baking sheet or pan. Top the bread with shredded cheese.
Broil until the cheese has melted and the bread is toasted. Laddle the soup into each bowl. Top with cheesy bread or croutons.
Make your cream of tomato soup even better with these topping ideas!