Silky Tomato Bisque

Maggie May Schill


an idea for that left over au jus.

★★★★★ 1 vote
10 Min
35 Min
Stove Top


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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

How to Make Silky Tomato Bisque


  • 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.)

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About Silky Tomato Bisque

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

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