Tomato Bisque

Tomato Bisque Recipe
Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

Alex learned this creamy soup from his former business partner Mary Boyle Hataway. Strong coffee gives it superior depth.

Yield:

Makes about 2 qt.

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Ingredients

3 (14.5-oz.) cans good-quality diced tomatoes
2 large onions, diced (about 2 cups)
2 garlic cloves, minced
2 bay leaves
4 tablespoons tomato paste
3 tablespoons fresh brewed coffee
1 tablespoon jarred beef soup base
1 teaspoon jarred chicken soup base
2 fresh flat-leaf parsley sprigs
1 1/2 teaspoons dried thyme
1/2 cup heavy cream
2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Garnishes: whipped cream, golden caviar, fresh parsley or chive sprigs

Preparation

1. Bring first 10 ingredients and 5 cups water to a boil in a large stockpot over high heat. Reduce heat to medium-high; simmer, stirring occasionally, 20 minutes or until reduced by one-fourth. Cool 15 minutes.

2. Process with a handheld blender until smooth. Stir in cream and next 3 ingredients. Garnish as desired. Serve immediately.

Note:

Refrigerate in an airtight container up to 4 days, or freeze up to 8 weeks. Reheat over medium heat until soup simmers. (Do not boil.)

Alex Hitz,

December 2013
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