Tomato Bisque is a classic soup that is perfect for a cozy meal or a light lunch. The ingredients for this recipe are easy to find and come together to create a delicious and creamy soup that is sure to become a family favorite.

To make this soup, you'll start by sautéing diced onions, baby carrots and medium bell peppers in extra virgin olive oil. The vegetables are sweated over low heat for 10 minutes until they are tender. Then, you'll add Roma tomatoes that are cut into eighths, along with chopped garlic, parsley flakes, ground cumin, ground thyme, basil and Italian seasoning. The mixture is heated for another 5 minutes to release the flavors.

Next, you'll add 3 cups of water and simmer the mixture for half an hour. The longer you simmer, the more flavorful the soup will become. After the mixture has simmered, blend it in a blender until it is pureed.

Return the pureed mixture to the saucepan and add 1 cup of half & half. You'll also add 1 1/4 teaspoons of iodized salt and 1/2 teaspoon of ground black pepper to taste. The half & half adds a creamy and rich texture to the soup, making it a perfect comfort food.

This recipe is great for a chilly day when you want something warm and comforting. It's also perfect for entertaining guests as it can be made ahead of time and reheated before serving. The tomato bisque pairs well with a variety of sides, such as grilled cheese sandwiches or a fresh salad.

Prep Time:  20 minutes   |    Cook Time:  30 minutes   |    Total Time:  50  minutes   |    Servings: 5

Ingredients:

• 3 tablespoons  Carlini  Extra Virgin Olive Oil
• 1 1/2 medium Vidalia onions, diced
• 3/4 cup baby carrots, diced
• 1/2 cup medium bell pepper, diced
• 14 vine-ripe Roma tomatoes, cut into eighths
• 3 teaspoons chopped garlic
• 1 teaspoon  Stonemill  Parsley Flakes
• 1/8 teaspoon  Stonemill  Ground Cumin
• 1/2 teaspoon ground thyme
• 2 teaspoons  Stonemill  Italian Seasoning
• 3 cups water
• 1 cup  Friendly Farms  Half & Half
• 1 1/4 teaspoons  Stonemill  Iodized Salt
• 1/2 teaspoon  Stonemill  Ground Black Pepper

Directions:

1. Heat the oil in a large saucepan.
2. Add the onions, carrots and bell peppers.
3. On low heat, sweat the vegetables for 10 minutes until they are tender.
4. Add tomatoes, garlic, parsley, cumin, thyme, and Italian seasoning. Heat for another 5 minutes.
5. Add the water and simmer for half an hour.
6. Blend the broth in a blender until it is pureed. CAREFUL, IT IS HOT. Return to saucepan and add half and half. Add the salt and pepper to taste.

Recipe courtesy of Chef Michelle, ALDI Test Kitchen