Tomato Bisque With Chicken - cooking recipe

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

Preparation

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.