Recipe courtesy of Cafe Josie

Artichoke Bisque

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 4 servings
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4 Roma tomatoes

1 red bell pepper

4 whole artichoke hearts, on skewer

Vegetable oil

1 tablespoons butter

1 small onion, chopped

4 large garlic cloves, minced

1 1/2 cups vegetable stock

1 cup cream

Several sprigs cilantro, leaf only, chopped

1 tablespoon cornstarch

1/2 cup water

1/2 teaspoon salt

Pinch freshly ground black pepper

Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.


  1. Preheat a grill.
  2. Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
  3. In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
  4. Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
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