Silky Tomato Bisque

Maggie May Schill


an idea for that left over au jus.

★★★★★ 1 vote
10 Min
35 Min
Stove Top


2 Tbsp
olive oil
4 c
pureed tomatoes, (fresh if you can do it yourself)
1 c
au jus, from beef roast (or beef stock/veggie stock)
3 medium
carrots, peeled and diced
4 clove
garlic, minced
1 c
celery, chopped
1/2 c
all purpose flour
1/2 c
butter, cubed
1 tsp
white pepper
1/2 c
fresh basil, minced (or 1 teaspoon of dried basil)
1 pinch
red pepper flakes
salt to taste


1Set your burner to medium.
2In a soup pot, or medium sauce pan add your olive oil. get your oil hot, but not beyond its smoking temperature.
3Add your garlic and celery. Cook uncovered for 5 minutes stirring occasionally.
4Add your carrots and cover the pan. Pour in your au jus and let it cook for 10-15 minutes.
5Pour your tomato puree in the pan.
6Add bay leaf, basil, pepper flakes, salt and white pepper and stir. Cover pan and let cook for about 15 minutes.
7Meanwhile; in a small sauce pan melt butter. Once butter is completely melted. whisk in your flour until you have created a smooth roux.
8Remove bay leaf from the pan.
9With an emergent blender, blend entire bisque smooth.
10Pour in the roux into the bisque. Mix until smooth (If bisque gets too thick, use a splash of whole milk.)

About Silky Tomato Bisque

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: French
Hashtags: #Carrot, #Tomato, #Bisque, #puree