Tomato bisque

B0379C0F-0775-48B9-8500-015137C2766BWith the days growing shorter, and the temperature dropping, i felt the need to make some soup.

This recipe was loosely based on several recipes but really, I just made it up as I went along and took note of it along the way.

Makes about 6 generous servings


  • 5 large tomatoes
  • 2 bottles of strained tomatoes (I got mine from Farm Boy)
  • 1 small can of herb/garlic tomato paste
  • 3 spanish onions
  • 5 cups of vegetable stock
  • 6 stalks celery
  • 3 cloves of garlic
  • 2 tbsp fresh basil leaves (chopped)
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1/2 cup butter
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 2 tbsp dried rosemary
  • 2 tbsp dried thyme
  • 2 tbsp dried marjoram
  • 1 tbsp of garlic powder
  • 2 tbsp freshly grated parmesan cheese
  • 2 tbsp fresh ground pepper
  • 2 tbsp sea salt


  • remove skin/core tomatoes and give them a rough chop and set aside
  • chop celery, garlic, basil. set aside
  • heat up french oven on stove top to medium-high heat
  • dice onions and then drop onions and 1/4 cup of butter into french oven.
  • Stir onions until they are cooked (do not brown).
  • Once onions are done, add garlic and celery and remaining butter
  • Stir for 5ish minutes until everything is thoroughly cooked
  • Add tomatoes, strained tomatoes, tomato paste, basil and olive oil
  • Stir well and then add vegetable stock and white wine vinegar
  • Add in spices and season as needed with additional salt/pepper until your taste preference is achieved
  • Simmer over medium heat for 1 hour, stirring occasionally.
  • add parmesan cheese and stir well
  • Hit with an immersion blender, or if no immersion blender, take out in batches and run through blender until desired consistency is achieved.
  • Serve with a dollop of sour cream and sprinkled parsley and of course, a really good grilled cheese (pictured is a sourdough with monterey jack and havarti)