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
  • 1
  • ·
    salt to taste

How to Make Silky Tomato Bisque


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

Printable Recipe Card

About Silky Tomato Bisque

Course/Dish: Beef Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: French

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