This Easy Creamy Soup Salmon Bisque Is Perfect for Lunch

Gather the ingredients. Heat the butter in a medium saucepan until melted; add the grated onion and saute for 4 to 5 minutes, until tender. Blend the flour into the butter and onion mixture. Cook, constantly stirring, for 2 minutes. Add the bay leaf and gradually stir in the broth. Cook, stirring, until thickened and smooth. Stir in the wine and cook over low heat for 10 minutes. Discard the bay leaf. Stir in the tomato paste and the salmon along with the juices. Process in the blender in batches until smooth, then return to the saucepan. Alternatively, use a hand blender to puree the bisque directly in the pot. Stir in the half-and-half and season with salt and pepper to taste. If desired, garnish with roasted red pepper strips, croutons, sour cream, or fresh parsley. Enjoy.