Tomato Bisque with Chicken

Ingredients

• 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

Directions

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.