Tomato Bisque Recipe

1 cup heavy whipping cream
1/2 cup whole milk or 2% milk
salt
fresh cracked black pepper

Instructions

Preheat a large pot over medium heat and add canola oil. Saute diced onion until transparent and add minced garlic.
Add tomatoes and crush them up with the spatula (unless using crushed tomatoes). Add garlic powder, salt, sugar, black pepper, and dried basil. Mix well and cover with a lid. Let it simmer for about 15 minutes, stirring occasionally.

Use either an immersion blender or a food processor to blend the tomato mixture and set aside.
In the same pot (or a separate pot), melt butter and whisk in flour until combined and slowly pour in milk and heavy whipping cream, while slowly stirring. (I like to use a whisk because it blends flour in with milk much better.)

Season the milk mixture with some salt and pepper and cook while stirring until it’s thickened.
Once the mixture is thickened, pour in the tomato mixture and stir until smooth. Bring the mixture to simmer and cook for just a few more minutes covered with a lid.
Take off heat and serve.

Notes
Gluten Free: This soup is so easy to make gluten free just by swapping out regular flour for gluten free all purpose flour. Make sure to use all purpose gluten free flour, not other kinds.Remaining ingredients should ready be gluten free but make sure to double check the packaging label to make sure.

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