Tomato Bisque with Chicken

admin 26/04/20 Recipes


5 cups

Prep Time


Cook Time



2 tablespoons: olive oil

1: onion, chopped

4 cloves: garlic, chopped

1/4 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

1/4 cup: heavy whipping cream

1 teaspoon: sea salt, or to taste

: ground black pepper to taste


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.

Bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes.

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.

Stir chicken, heavy cream, sea salt, and pepper into the soup; simmer until the chicken is hot, about 5 minutes.


Calories: 254 kcal

Carbohydrates: 16.1 g

Cholesterol: 61 mg

Fat: 11.9 g

Fiber: 2.6 g

Protein: 18.8 g

Sodium: 994 mg

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