Prepare the vegetables: Roughly chop 1 large onion, 3–4 stalks of celery, and 2 medium carrots. Keep 4–5 cloves of garlic ready for later.

Sauté the mirepoix: In a Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots. Season with salt and black pepper, and sauté for 5 minutes until the onions turn translucent.

Add garlic and tomatoes: Stir in the minced garlic and cook for 1 minute. Then add 1 can of San Marzano tomatoes (or any diced/stewed tomatoes), 2 cups chicken stock, and 2 cups water. Bring the mixture to a gentle simmer.

Simmer and infuse flavors: Cover the pot and let the soup simmer for 1 hour. This allows the vegetables to fully soften and the flavors to meld beautifully.

Blend the bisque: Use an immersion blender to puree the soup until smooth. For extra creaminess, create a whirlpool effect in the pot. Taste and adjust seasoning with additional salt or pepper if needed.

Finish with cream and serve: Stir in 1 cup of heavy whipping cream gently. Serve hot, garnished with a drizzle of cream and fresh green onions if desired. Pair with a grilled cheese sandwich for a classic comfort combination.