Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 medium carrots, diced
  • 1 can (14 oz) crushed tomatoes
  • 3 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup heavy cream (or coconut cream for a dairy-free option)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in garlic, bell pepper, and carrots; cook for an additional 5 minutes.
  2. Pour in the crushed tomatoes and chicken broth. Stir in shredded cooked chicken, smoked paprika, thyme, salt, and pepper.
  3. Bring the mixture to a gentle boil. Reduce heat and let simmer for 20 minutes, stirring occasionally.
  4. Carefully blend the soup using a soup blender or immersion blender until smooth. If using a traditional blender, do this in batches.
  5. Stir in the heavy cream and heat through. Adjust seasoning if necessary.
  6. Ladle the bisque into bowls and enjoy!