Chicken Tomato Bisque

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Chicken Tomato Bisque

Yield: 5 cups Prep 30 mins Start to Finish 40 mins


  • 2 tablespoons  olive oil
  • 1 carrot, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup  all-purpose flour
  • 1 28 ounce  can whole tomatoes with juice
  • 1 1/2 cups  low-sodium chicken broth
  • 1 teaspoon  chopped oregano
  • 1/4 cup  heavy cream
  • 1 teaspoon  kosher salt
  • 2 cups  (12 oz) shredded cooked chicken


1. In a 6-qt pot over medium-high heat, combine olive oil, carrot, onion and garlic. Cook, stirring occasionally until onion is soft, 6 to 8 min. Stir in flour until vegetables are coated, then add tomatoes. Add broth and 1/2 tsp oregano and stir, breaking up tomatoes. Bring to a boil, reduce heat to a simmer and cook 8 to 10 min.

2. Working in small batches, puree soup in a blender or food processor and transfer back to pot. Stir in cream, salt and chicken and heat through. Season to taste with salt and ground black pepper and serve garnished with remaining oregano. Makes 5 cups.

Nutrition Facts

  • cal.(kcal)260,
  • Fat, total(g)13,
  • chol.(mg)60,
  • sat. fat(g)5,
  • carb.(g)21,
  • fiber(g)4,
  • pro.(g)16,
  • sodium(mg)1125,
  • Percent Daily Values are based on a 2,000 calorie diet
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