This post is sponsored by Tony Chachere’s. All comments and opinions are my own.
I absolutely LOVE a warm bowl of soup on a chilly day. Now I am not talking about the condensed stuff you get from a can. I want the good stuff—a bowl of rich and delicious homemade soup.
Don’t get me wrong, I grew up eating those condensed soups. I have many memories of sitting at the table in pigtails with a bowl of tomato soup and a grilled cheese sandwich. Most of the time my mom would heat the soup with a can of water. But occasionally she’d use some milk instead of the water….that was always my favorite!
So now whenever I make my homemade tomato soup, I always add a little cream. It takes a basic soup and kicks it up a few notches…and changes the name. Instead of tomato soup, you have a tomato bisque. Yep, a bisque is just a fancy way of saying a thick or creamy soup.
My other secret to adding great flavor is a with a little Tony Chachere’s Creole Seasoning. A couple of teaspoons in the soup adds so much flavor without the need for any additional spices, salt or pepper. The creole seasoning enhances the flavor of the tomatoes so you get great taste in every single bite!
I love to pull out this recipe when I need a meal fast. The soup only requires a total of NINE ingredients and the majority of them are pantry staples. Plus, since it’s ready in about 30 minutes, it’s the ultimate meal for a busy weeknight.
Pair a bowl of my Cajun Tomato Bisque with a melty grilled cheese and you have the ultimate in comfort food.
Gather your ingredients and add this one to your menu this week. If you are missing any of the items, just pick them up the next time you shop at Publix. Look for two sizes of Tony Chachere’s Creole Seasoning in the spice aisle at your local Publix. I’d suggest grabbing the big one so you’ll have plenty on hand for all of your favorite recipes.
Learn more at tonychachere.com.
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 tablespoons flour
- 28 oz canned whole tomatoes, crushed
- 2 cups chicken stock
- ½ teaspoon sugar
- 2 teaspoons Tony Chachere's Creole Seasoning
- 1 teaspoon balsamic vinegar
- 1 cup heavy cream
- Melt the butter in a large stock pot.
- Add the onion and cook until softened and translucent, about 3 minutes.
- Stir in the flour and cook another minute.
- Add the chicken stock, tomatoes, sugar and Tony Chachere's Creole Seasoning to the pot and bring to a boil.
- Reduce heat and simmer on medium low heat for 20 minutes.
- Use an immersion blender to puree the soup. (You can also use a blender or run through a food mill if desired.)
- Stir in the balsamic vinegar and cream then remove from heat.
- Serve warm.