Tomato Bisque
A rich, creamy tomato soup finished with sherry and parmesan — customer-favorite comfort food that begs to be paired with a grilled cheese.
- Prep Time
- 10 min
- Cook Time
- 15 min
- Total Time
- 25 min
- Servings
- 8 servings
Any time soup comes up, my brain goes straight to Seinfeld — Elaine and "the Bisque," or the Soup Nazi yelling about who does and doesn't get soup. Stocks, sauces, and soups were the very first class I took in culinary school, and it remains one of my favorite things to make, even though the canned tomato soup of my childhood never impressed me much.
When I started building freezer meals for customers, tomato soup requests kept coming in, so I got to work testing a real bisque. It quickly became one of the most popular things I made. My husband groaned at the thought of tomato soup the first time I served it alongside a grilled cheese for lunch — until he tried it and inhaled the whole bowl.
Ingredients
- 1/2 cup unsalted butter
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1/2 cup cooking sherry (or white wine, like Pinot Grigio)
- 2 (28 oz.) cans crushed tomatoes
- 1 (29 oz.) can tomato sauce
- 2 cups heavy cream
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 tablespoon granulated sugar
Instructions
- 1Melt the butter in a pot over medium heat. Add the onion and cook until tender.
- 2Add the garlic and cook for 1 minute more, then pour in the sherry and cook for another minute.
- 3Add the crushed tomatoes, tomato sauce, heavy cream, basil, oregano, salt, and sugar. Cook for about 8-10 minutes.
- 4Using an immersion blender, puree the soup until smooth (this is optional if you prefer a chunkier bisque).
- 5Add the parmesan cheese and cook for another 2-3 minutes, until melted. Serve hot.
Tips
- This is the soup I always recommend for dunking a Triple Grilled Cheese into — best combo since sliced bread.
Storage & Reheating
Freezer instructions: portion into freezer-safe containers (pint or quart size are my favorites), cool, then cover and freeze for up to 3 months, or refrigerate for up to 7 days.
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