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tomato bisque

(5 ratings)
galebarkley avatar
Blue Ribbon Recipe by
gale vineyard
@galebarkley
evanston, IL

Love this! Always alter it a little here and there with salt, pepper or sweet. I've already adjusted it from using whole cream to half and half (the whole cream version is really good!). I also really like to double, triple or quadruple the recipe. It's so good and people really love it. It's great served with grilled cheese toasts or sandwiches.

Blue Ribbon Recipe

Classic goodness! This delicious recipe isn't even in the same ballpark as that stuff that comes in the can. Show your grilled cheese a little love and pair it with this wonderfully creamy soup.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 2 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For tomato bisque

  • 2 Tbsp
    olive oil
  • 1 sm
    onion sliced
  • 1 clove
    garlic minced
  • 3 sprig
    fresh thyme
  • 1 can
    28 oz crushed tomatoes in puree
  • 1 1/2 c
    chicken broth, low salt
  • 2 Tbsp
    honey- or less or more to taste
  • 1 tsp
    salt -or more to taste
  • 1/4 tsp
    finely ground black pepper - or more to taste
  • 1/2 c
    half and half
  • 2 Tbsp
    chopped fresh flat leaf parsley (optional)

How To Make tomato bisque

  • 1
    Cook onion over medium heat in oil until lightly browned. About 8-10 mins.
  • 2
    Add garlic, thyme and stir until fragrant. Add the tomatoes, broth, honey, salt and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently until reduced by about a quarter and thickened. About 35 mins.
  • 3
    Using either an immersion blender or a stand alone, puree about half the soup. It will still be chunky and thick. Return it to the pot and stir in the cream.
  • 4
    Heat gently and adjust the seasonings. Ladle into bowls and if using, sprinkle with parsley and serve!
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