When mom cooks this warm creamy dish up, I always ask for seconds

Tomato bisque is my all time favorite easy-to-make soup. I have made many variations of this soup throughout my career in fine dining, corporate and casual dining establishments and it is a soup that everyone seems to love and no one can get enough of. Savory yet creamy and rich, this soup is so satisfying! I mean, is there anything better than creamy tomato bisque and grilled cheese sandwiches on a cold rainy day? I think not!

Bisque, by definition, is a smooth, creamy, seasoned soup. Therefore it is important that you either have a blender or an immersion stick blender to puree the bisque after cooking. If you do not have either, or the time to blend, just replace the tomatoes with an additional can of tomato puree. Just make sure to mince the garlic and onions small enough or you can use onion powder and garlic powder. Basil and Italian seasoning will add nice aromatics to your soup.

Ingredients
2 (29 ounce) cans tomato puree
1 tablespoon olive oil
3 cups diced fresh tomato
1 cup minced yellow onion
2 tablespoons minced garlic
10 basil leaves
1 tablespoon italian seasoning
1 teaspoon salt
½ cup heavy cream
½ cup sour cream

Directions
1. Combine everything from tomato puree to salt into 6-quart slow cooker.

2. Set slow cooker to low and cook for 5 ½ hours.

3. Stir in heavy cream and sour cream. Cook for an additional 30 minutes on low.

4. Transfer to a food processor, blender or use an immersion blender to blend until smooth.

Pro Tip #1: If you do not have a blender: substitute an additional can of tomato puree for the fresh tomatoes. Replace the minced garlic and minced onion with 1 tablespoon of garlic powder and 1 tablespoon of onion powder.
P
ro Tip #2: For a vegan version, substitute 2 additional tablespoons of olive oil for the heavy cream and sour cream, but make sure to blend the soup if you are doing this