Tomato Bisque

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 to 6 appetizer servings (abo
Level:
Intermediate

Ingredients
Directions

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

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4.7 83
UNBELIEVABLE!!! I couldn't even imagine how good this would be. Made exactly as it said. Wow. item not reviewed by moderator and published
Easy and tasty. Teenage son ate it up. item not reviewed by moderator and published
How is this bisque? This dish is thickened with flour and not rice. However, this was a good recipe and I would recommend this soup. The only thing I did different was adding some sugar to help cut the acidity of the tomato. item not reviewed by moderator and published
You can replace the cream with evaporated milk for a similar taste. item not reviewed by moderator and published
This turned out very well. The only hiccup is that if you prepare the soup base in cast iron, it's going to take an hour to cool down below 100F. We garnished with basil and homemade spicy croutons then paired with Gruyere and ham sourdough Paninis. The ultimate grilled cheese and tomato soup! Thanks Food Network. item not reviewed by moderator and published
Bake in individual servings with a pastry over the top & it gets no better item not reviewed by moderator and published
This was great, the only thing it needed to make it "happy cheeks" great was red wine vinegar and cream sherry. And for those who complain that it's "fattening"...get a culinary life! C'mon, you don't make stuff like this every day so SHUTTUPALREADY! item not reviewed by moderator and published
Just made it, great flavor! Thanks for a good recipe! I didn't have 5 cups of chicken stock, so I only used 4. I also only used about 1/2 cup of cream. Still worked out well. item not reviewed by moderator and published
i just made this tonight,it was easy and so delicious! item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
This is delicious and fattening, but quality vs. quantity is my motto item not reviewed by moderator and published
Delicious, but way too fattening for us. I made some of the same modifications that others made to reduce the saturated fat and calories. It was still scrumptious! item not reviewed by moderator and published
This soup is amazing. Previously, I was a devotee of Ina Garten's tomato soups, both versions, but this one is my go-to now. I've made it three times, the first I changed nothing. Now, I add tomato paste (approximately half a tube, like other reviewers mentioned, cut the chicken stock to 4 cups, and use 1/2 cup of half and half. Honestly, it tastes fabulous before the addition of any dairy, this is just a fantastic base recipe. I do not cool it down, I hit it with my immersion blender and stir in the cream. I will make this one again and again, my 3 year old actually asks for it. Oh, and you can easily add more than one carrot, if you are trying to up your kids' veggie intake! I taste it at the end, and decide if it needs a teaspoon of sugar to cut the acidity. Once it has needed it, twice it has not. Thanks, Food Network Kitchen! This is a stellar tomato bisque, the best I've ever had! item not reviewed by moderator and published
This recipe was superb with a few modifications. I added chopped red bell peppers instead of celery, and I roasted 5 tomatoes in the oven (400 °F for 30min with some brown sugar and olive oil instead of a can of tomatoes. I also added 2 Tbs Worcestershire sauce. At the end I added about 1/3 of the suggested heavy cream and added a blend of Italian cheeses. The cheese really made the difference. item not reviewed by moderator and published
Excellent!!!! item not reviewed by moderator and published
This recipe is a keeper. I made two modifications. . . first, I did not strain the soup. I believed the "pulp" of the vegetables would add to the soup. And second, I had about 4 ounces (1/2C of left over marscapone cheese, so I used 1/2 cup of heavy cream and 1/2 cup of the cheese. That may have made it creamier. My 4 kids loved it, also. Now, that makes it a keeper! item not reviewed by moderator and published
This was great! item not reviewed by moderator and published
Excellent! Cut the recipe down a bit for my husband & I. I didn't have any parsley on hand so I used more thyme sprigs. Also, to cut the calories, I used turkey bacon & added more than recipe called for to give more flavor. In addition, I used the cream very sparingly as it was actually delicious without it! As other reviewers stated, I left mine a bit chunkier as well! A definite keeper... Made with some caprese pan inis and, it proved to be a perfect meal for a cold winter night! item not reviewed by moderator and published
I made it exactly according to the recipe and it was very good in both flavor and texture but it can be improved. First off, there is unnecessary saturated fat and cholesterol in there. Don't get me wrong, I love the fats but, I know it can be made with equal or better results when reduced in this case. The creamy texture and taste can be had by subing a few ingredients and one technique. I used olive instead of the butter for the saute. Reduce the cream to 1/4c cream and 3/4c 2% milk. I also used a cornstarch slurry instead of the flour for thickening. Second, you can cut some time outta there too by buzzing all the saute veggies in the food processor instead of chopping which also speeds up the cooking time. I added an extra carrot to total two and used San Marzano tomatoes. I also used a stick blender in the pot instead of all that transferring business just don't forget to remove the bay and thyme. My wife said it came out better the second time and she was unaware of the changes. item not reviewed by moderator and published
The perfect tomato bisque. I added a couple of dashes of basil, used bacon crumbs so I added a little oil to the sauté. toppling with fresh Parmesan and a lop of sour cream Yum..served with grill cheese sandwiches for the Falcon's Playoff. Hope it brings us luck! item not reviewed by moderator and published
This was awesome! Like others, I cut the flour in half and added about 4 oz. of tomato sauce. I also used canned diced tomatoes with basic, garlic, and oregano, to add a little extra seasoning to the dish, and went with dried thyme and parsley, rather than fresh, for convenience's sake. Opted not to strain the soup. The little bit of extra texture was nice, though I could go either way. Added a pinch of sugar along with the salt at the end, too. I doubled the recipe, and it ended up half filling my stock pot. This and some grilled cheese sandwiches fed three adults and two kids as much as we wanted, with enough leftover bisque for another meal. Be aware that the total time needed for this recipe is going to be significantly more than the 1 hour that's advertised. Between chopping your veggies, frying your bacon, combining your ingredients, bringing to a boil, simmering, cooling, puréeing, and reheating, it's more like a 2 - 3 hour investment. But, definitely worth it. item not reviewed by moderator and published
I have Celiac, so finding a pre-made soup without gluten is very difficult. I subbed my gluten free flour mix for the flour, and it turned out beautifully! I used my hand-held blender on the soup, and didn't bother to strain. I like my soups a little chunky. It was perfect! I made a double batch, and have some in the freezer for the next time I need a little comfort food! item not reviewed by moderator and published
Made this a number of times, it is our staple for holiday meals and always requested! I do not do the last straining called for in the recipe as I do the final blend in a VitaMix which doesn't leave anything to strain. I do like my soup with a little texture anyway. This is an excellent, can't go wrong, recipe. You will like it! item not reviewed by moderator and published
Absolutely amazing taste. I followed the recipe "as is" except I did not strain the soup after blending AND I added half of a 4 oz can of tomatoe paste. It tastes exactly like, if not better than, the tomatoe bisque at the hot bar at whole foods! My husband LOVED it and he's a "meat and potatoes" kind of guy.I cook great tasting food all of the time but this recipe made me feel like i'd outdone myself. (not to toot my own horn but... Thanks Food Network!! item not reviewed by moderator and published
I used this as base for a delicious soup. I used an entire package of bacon. Then I boiled three chicken breasts with a carrot, onion, thyme, celery, peppercorns, sea salt and garlic until cooked. I then shredded the chicken and added it to the soup with some fresh spinach, and frozen veggie tortellini and cooked until the pasta was done. It worked out very well. item not reviewed by moderator and published
Loved this recipe. Made it for a pot luck at work complete with grilled cheese sandwiches! Deelicious. I did follow what some of the suggestions were in other reviews. I used regular butter, will leave out the bacon next time - not necessary in my opinion, decreased the chicken broth to 4 cups (2 cans, increased the tomatoes to 2 cans. I think using diced tomatoes next time will be fine. Did not strain the soup after puree and I think the cream is optional as well. I did use half and half, but it tasted great without it. I used dry herbs - that worked great. And I did add the red pepper flakes - gave it just the right kick. LOVED, LOVED, LOVED IT!!! item not reviewed by moderator and published
I made this recipe following all steps exactly. I served it at a party of about 20 women and EVERYONE was absolutely RAVING about how delicious it was. Since then, I've been giving the recipe to everyone and I will make this recipe VERY often! (And for those that didn't use the bacon, you should, it really adds a lot of flavor item not reviewed by moderator and published
This recipie is a good start, but try these modifications and you will wonder why it wasn't done this way before. Add fresh Shallots Add Parsnips Add Butternut Squash Add more Bacon and some Bacon Grease! item not reviewed by moderator and published
Delish! Made similar modifications to other cooks: no bacon, added tomato paste, subbed whole milk for cream, pureed but didn't strain. Also added 3 freshly-roasted Roma tomatoes...not sure if that's what made it so good, but it was...I kept going back to the pot for "just a little bit more..." item not reviewed by moderator and published
This is a simple and easy soup and will definitely make again. I made a few changes to the recipe. because I did not have all of the ingredients. I did not have bacon so I skipped that step, I added a little tomato paste after adding the flour and then used 2% milk instead of heavy cream. Still rich and creamy but less fat. Then at the end added a little sprinkle of grated park cheese. Yuummo item not reviewed by moderator and published
Well Done gang. This is a great bisque. I doubled it to share with my elderly neighbors and it was a hit all around. I substituded fresh basil for the parsley. I will certainly add this to my favorites. item not reviewed by moderator and published
This was delicious! I mostly followed this recipe with the exception of adding a few ounces of tomato paste, about half a teaspoon of red pepper flakes, and about a teaspoon of basil. I also didn't strain the puree. Seriously though, this soup was a big hit! I can't wait to eat some leftovers for lunch tomorrow! item not reviewed by moderator and published
This was very Yummy. I put way less vegetable broth in as I wanted more tomatoeness. The onion, garlic and veggies I used as described and it worked out great. I omitted bacon. In addition to being vegetarian this just seemed wrong. :-P I used the amount of cream it called for which was perfict. Unless you don't like the taste of cream I would use all of it. And to those worried about Cream calories... they are actually healthy! Most of the calories in cream are from fat and I am pretty sure the fat in dairy is good for you... and almost sure it is not bad for you. item not reviewed by moderator and published
I agree it needs a few modifications to suit my taste. I prefer a rich tomato flavor and as it simmered down, I realized it would not be rich enough for my liking so I adjusted on the fly. It was awesome and went perfectly with my grilled fontina & gruyere sandwiches. I also omitted the bacon - I didn't see it as necessary. I will definitely make this again with the following adjustments: Increase to 2-28oz cans of tomatoes - I used San Marzano, reduce chicken stock to 3 cups, reduce cream to 1/2 cup and add 1/2 can of tomato paste - I would also add 1 tsp of sugar to cut the acidity. Salt at the end to TASTE, instead of using their measurement. I suggest you follow through with the blending, straining and the cream if you want a traditional velvety "bisque", although I agree the soup would have been delicious without any of these steps. Enjoy! item not reviewed by moderator and published
Amazing! sooooooooooooooooooooo good, this is my 10th bowl in 2 hours! its so good i give some to my dog Ralph! item not reviewed by moderator and published
Tasty deeeelicious with grill cheese sandwich item not reviewed by moderator and published
Made it per the instructions. Delicious, but might add some more tomatoes or reduce the cream to keep it tasting more tomato-like. item not reviewed by moderator and published
I can't tolerate dairy milk anymore, so I will use coconut milk which is now sold by the 1/2 gallon in the milk section of the grocery store. I will add a couple TBLS. coconut cream and oil which i order thru tropical traditions. Has anyone else tried this? item not reviewed by moderator and published
I added 2 TBLS of Brown Sugar to ours and also used half and half instead of Whipping Cream. I can't wait to try it with the Whipping Cream, but let me say, "THIS IS AWESOME". item not reviewed by moderator and published
Am I missing the nutritional information for this recipe. Necessary for people with diabetes. Will try the soup anyway. item not reviewed by moderator and published
I didn't use bacon either, and it was still delicious! I didn't bother to strain it, because I like the consistency after just pureeing it in the blender. item not reviewed by moderator and published
Yummy! I didn't use bacon, added a pinch of crushed red pepper flakes and only 1/2 cup of cream (did you know there's 800 calories per cup of cream?! and it was velvety and delicious. Wonderful on a snowy December day in Ohio! : item not reviewed by moderator and published
This was really great. I took the other reviewer's advice and added tomato paste which really brought out the tomato flavor... item not reviewed by moderator and published
This was very good, but it really needs a little more of a tomato flavor. I added about 2 oz of tomato paste, which really helped. I also substituted whole milk instead of cream with excellent results. I added a dash of mace and cloves to the soup for a 'holiday' feel. item not reviewed by moderator and published
This is absolutely the best tomato bisque soup! So rich and creamy. I didn't have fresh herbs but the dried ones worked just fine. I also didn't cool the soup before I pureed it. I just used an immersion blender and pureed it in the pot. Came out WONDERFUL!!!!!! item not reviewed by moderator and published
Wonderful soup. I had no celery so chopped up a red bell pepper and hoped for the best. I also had only two garlic cloves so used them plus 1/4 tsp garlic powder. Had to use 1 tsp each dried thyme and parsley, because I didn't have the fresh herbs. Followed the rest of the recipe exactly and it was really delicious. Next time I'll shop for the right ingredients and compare with my first version, using celery and the fresh herbs, though I have to admit I thought the red bell pepper tasted pretty good. item not reviewed by moderator and published
This soup was so easy to make yet so tasty!! I used San Marzano plum tomatoes. I am sure this helped a lot. I had to add a lot more salt than what the recipe called for. Also I tried the soup before I added the cream and it was so good that I figured I would save myself the calories/fat. I will definitely make this over and over again. item not reviewed by moderator and published
I've tried several Bisque recipes that I found online, and this BY FAR out does them all! In my batch, I used fresh tomatoes instead of canned, and added 1 teaspoon of sugar in the last step to cut down on acidity. Also, I didn't have fresh herbs on hand, so I used dried, but it still came out wonderfully. Next time, I might consider adding a can of tomato paste for a bit more of a tomato taste. item not reviewed by moderator and published
this came out great, I made it following the recipe exactly, except for the sifting, im lazy. I will make this again but next time ill add 2 cans of tomatoes! The carrots are really needed to cut out the acidity of the tomato. item not reviewed by moderator and published
I made this soup the other night for my family and it was absolutely delicious. My only suggestion would be not to strain it at the end and have very small pieces within the soup. I also made some grilled cheese with Gruyere and a slice of tomato on the foreman grill to go along with the soup. What a combination for a cold night. item not reviewed by moderator and published
This was easy to make and well worth the time. I'm on a low salt diet and love tomato bisque but find most to be extremely salty or spicy. This was absolutely AMAZING. Even my husband who doesn't like tomato bisque had two bowls. item not reviewed by moderator and published
I have enjoyed tomato bisque far too long only at restaurants so I figured I'd make it myself, and gave this recipe a try. I took in consideration other people's comments regarding the amount of cream called for and ended up adding only 1/3 of the suggested amount. WOW! This bisque is amazing. I had a couple people over for dinner and they both said it tasted better than the local restaurants. I HIGHLY RECOMMEND this - even to people who don't like tomato soup such as myself. item not reviewed by moderator and published
I LOVE tomato bisque and have been searching for the ultimate recipe forever. This is the best I've found so far...with a few adjustments, I have made this a house staple and even get requests from my co-workers to make it. I use it as bribery..lol! First no carrots, no celery. I add a little (a very little bit) of chipolte adobe sauce, gives it a little sass, plus a drop of liquid smoke. I also don't use the fresh parsley or bay leaf, I add dried or fresh rosemary and basil. Don't add all the cream and don't run it through a sieve after the blender. It is by far the most requested recipe I cook. And it freezes beautifully. item not reviewed by moderator and published
Absolutely fabulous soup. I strongly suggest using a great canned tomato like san marzano, it's totally worth the extra money as the rest of the ingredients are really inexpensive. I didn't use fresh thyme or parsley, only had dried, and it was still fabulous. I also added about half the bacon while simmering, and when complete only added about half the salt as well. This soup can work well with out the cream, as it is rich in flavor, I did only add half the cream suggested, and honestly felt it diluted the flavor a little bit. It was very filling on a cold rainy night. Made it with a grilled cheese with cheddar, thinly sliced gala apples and bacon. It was great! item not reviewed by moderator and published
This was a wonderful, tasty soup and easy to make. A definite hit at a recent family gathering. It fed 5 adults with decent portions and no leftovers. I didn't even add in the cream at the end. It probably wasn't as bisque-like without it, but it was still thick and hearty. I used the bacon as garnish and also added some parmesan. item not reviewed by moderator and published
My husband had tomato bisque in a restaurant and asked me to make some at home. I rely on foodnetwork.com for my recipes, found this one and made it. I personally can't stand tomato soup, so I was very surprised to find I LOVED this recipe. My husband, my mom and aunt (who were visiting from out of town) and myself all agreed....THIS BISQUE IS FANTASTIC! item not reviewed by moderator and published
Hands down, best soup I've ever made. item not reviewed by moderator and published
Like many others have posted, I order tomato bisque at one of my favorite local restaurants and finally decided to try and make some myself. This recipe is amazing. The only thing you might want to watch out for is the saltiness. It was fine for my taste, but a few people said it had just a pinch too much. To "fix" it I added a small can of tomato sauce and a tad bit more cream. I also made this with an amazing grilled cheese sandwich that I made using Italian artisan bread and fresh cheddar cheese. The soup was perfect for dipping that sandwich into. At the restaurant I order it from they add small bits of fresh mozzarella at the bottom and it goes perfect with the soup. I highly suggest adding mozz. to the bottom of every bowl. Last but not least, it did take longer than noted. I'm not sure where they get their times from, but it took me about an hour and a half, but was well worth it. I can't wait to have leftovers tonight! item not reviewed by moderator and published
Delicious!!! I cut back on the onion and added a little basil... A delicious soup served with BLT's and a wedge salad. item not reviewed by moderator and published
This has quickly become a favorite of mine! Because I like a more intense tomato flavor than I can get with just canned whole tomatoes, I also add a can of tomato paste to the recipe. You can also cut back on the cream and it's still delicious. This is a great recipe. I've always had excellent results and gotten rave reviews from anyone that tries it. item not reviewed by moderator and published
When the garden overflows with tomatoes, I make this delicious soup in large batches and freeze it for the winter months. So much better than anything from the market! To make it extra kicky, add cajun seasoning blend instead of the salt. item not reviewed by moderator and published
Excellent!!! Was worth the work!!!Added 1 tsp of red pepper after puree process, to play it safe, but could do 2 and still be a mild seasoning. Added 3/4 tablespoon of gorgonzola cheese & remaining bacon to each of the bowls of soup before serving. Bowl size was about 2 cups. Was a meal in itself, so may want to lesson gorgonzola if serving anything smaller. Loved it!!! Would make again and am sharing Recipe with Family. item not reviewed by moderator and published
With some adjustments, this soup can be fantastic. First, I didn't chop or mince any of the veggies (including the tomatoes), I just quartered and let simmer in broth and then ran cooled soup through the food processor. I only added 1/2 the cream at the end, but I also added about 2 tsp. Worcestershire sauce, which made all the difference. I also didn't strain through a sieve...I liked the texture just the way it was. item not reviewed by moderator and published
I think it was a very tasty appetizer. The only thing I would change for next time I wouldn?t add celery because it covers the taste of the tomato flavor and it tastes more like celery bisque. Also, it only needs 3 cans of chicken broth. I also used half and half to make it less calories instead of heavy cream. We both enjoyed this soup. item not reviewed by moderator and published
If I'd eaten it blind-folded, I wouldn't have known it was tomato soup. Maybe it would be better with fresh tomatoes in the summer. Canned tomatoes just didn't give it a clear tomato flavor. I was very disappointed with this recipe & wouldn't make it again. item not reviewed by moderator and published
I made this for a dinner party and EVERYONE loved it. Even I loved it and I dont like tomato soup. I omitted the bacon because I didnt have any on hand and it was perfect. I will be making this one for many years to come. item not reviewed by moderator and published
We have made this many times and taken it to several parties as an appetizer. Always a hit. item not reviewed by moderator and published
I first had a tomato bisque at a restaurant in the River North area of Chicago that has since closed. This recipe is easy and delicious. It sounds complicated, but instead of pureeing, I simply used a can of crushed tomatoes and after the soup had cooled used a handheld drink mixer (the one that is a long handle w/a covered blade at the very end) and blended it right in the pot. For those who are trying to watch calories - the heavy cream is not even necessary! I tasted the soup before adding it and it already tasted perfect. Next time I will omit it entirely. item not reviewed by moderator and published
I modified the recipe slightly because I was making due without al of the ingredients. I also added Basil and used Half and Half instead of heavy cream. It was still very creamy and extremely tasty. item not reviewed by moderator and published
This soup is awesome. My family keeps begging me to make it over and over again. item not reviewed by moderator and published
This soup is so easy and so so wonderful!!! item not reviewed by moderator and published
This is the BEST Tomato Bisque soup I have ever had. I could hardly believe it came out of my kitchen, rather than a five star restaurant! The flavors are amazing, the texture is smooth and creamy - this recipe belongs in every cook's collection. I did not find it complicated at all to make. It was very gratifying to put effort into something that produced such a great result. item not reviewed by moderator and published
This is the best Tomato Bisque recipe that I've found. I use fresh or frozen home-grown tomatoes, a mix of homemade and canned stock, and have found it really can stand alone without the addition of the salt. I usually add a pinch of saffron at the simmer stage. The best batch I've ever made had a cup of duck stock in for one cup of the chicken stock. item not reviewed by moderator and published
OK, so first of all, I didn't blend this. I used crushed tomatoes instead of diced. I added the bacon back in at the end, too. THEN!! I added some cooked prawns, and some crabmeat before serving to each bowl. YUM! Great recipe. Just what I needed for the post-Christmas slow-down. item not reviewed by moderator and published
the best tomato bisque recipe (and I have searched a lot!) in the web... pays off to get so many ingredients and an hour to do it... believe me, vale la pena! item not reviewed by moderator and published
Rather than using the herbs, I add italian canned tomatoes. It's a little messy to make, but worth it. Delicious. item not reviewed by moderator and published
I made this for a new boyfriend for Valentine's Day Dinner and it was a winner along with the beef Wellington of Racheal Ray. The only thing that this soup could be missing is the garnish of the finest Parm. It adds a layer of love to an already wonderful soup. We also put oyster crackers with it most of the time for fun and crunch but the cheese is all it takes to make this a five star soup. Add up the calories in this exactly "as is" and with a few whisps of garnish and this soup is still an item that you can eat unless you have a serious dietary restrictions I wouldn't bother to change it. The rendered bacon fat is easy and makes the apt. smell good for days. item not reviewed by moderator and published
Can probably cut down broth to 3 cups to increase flavor of tomato. Substitute with whole milk instead of cream to save on some calories. Still seems to lack a little kick to it that makes this a clear winner. item not reviewed by moderator and published
The bisque was very smooth and the layers of flavor were evident in every scrumptious spoonful. While time consuming to make, I'll definitely be serving this dish again and again. item not reviewed by moderator and published
This soup was a bit labor-intensive, but I think the next time I do it will be easier. I made it sans bacon to cut down on calories and it still tasted great. item not reviewed by moderator and published
my mom luvs this soup item not reviewed by moderator and published
I had tomato bisque soup at a restaurant recently and loved it. I looked for a recipe that I could make. I just made this recipe today and it is fantastic. It was a little labor intensive (working the soup through the sieve took a while) and time consuming (definitely took me longer than the time indicated in the recipe), but well worth the effort. The next time that I make it I will probably cut the salt in half and maybe reduce the cream to 3/4 cup. I had it for lunch with some toasted Italian bread. Great meal for a snowy weekend. item not reviewed by moderator and published
This recipe is one of the easiet bisque recipes I have made. It may seem time consuming but it is worth it. The only caution I have would be to use a cloth over the blender to avoid scalding if the lid is not on all the way. item not reviewed by moderator and published
To cut the acidity of tomato based items like soup or sauces add a tsp or so of baking soda. You will be amazed! :) item not reviewed by moderator and published
You gave 4 stars and said a recipe was "superb" that you didn't even cook...what you cooked isn't even close to what is listed so why even make a comment?! item not reviewed by moderator and published

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Weeknight Dinners: Winter