Tomato Bisque

gale vineyard


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.

★★★★★ 5 votes
15 Min
45 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


2 Tbsp
olive oil
1 small
onion sliced
1 clove
garlic minced
3 sprig(s)
fresh thyme
1 can(s)
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)


1Cook onion over medium heat in oil until lightly browned. About 8-10 mins.
2Add 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.
3Using 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.
4Heat gently and adjust the seasonings. Ladle into bowls and if using, sprinkle with parsley and serve!

About Tomato Bisque

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #tomatoes