Tomato Bisque

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Autumn brings the end of harvest for many in the Pacific Northwest as the nights cool off and the marine layer fog rolls in. With this also comes the desire for light, flavorful comfort midweek recipes.

I love soup and all the combinations you can create by simply adjusting the seasonings.

Tomato bisque to me is a perfect example of a base that can be modified with herbs, cheese, and even creams. I used end of the season tomatoes and added the necessary canned tomatoes to make this recipe. For later autumn meals using a good quality crushed tomato is also a great option.

Whatcha Need

• 4 tablespoons unsalted butter

• 1 tablespoon extra virgin olive oil

• 1 cup sweet yellow onion, finely chopped

• 1 large shallots, finely chopped

• 1 cup celery, finely chopped

• 56 ounces crushed tomatoes, recommend San Marzano

• ¼ cup all-purpose flour

• 1 ½ cups vegetable broth

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1 cup half & half

• 1 ½ cups heavy cream

• 1 ½ teaspoons kosher salt, divided

• 1 teaspoon ground black pepper, divided

• ¼ teaspoon crushed red pepper flakes

• ¾ cup parmesan cheese, shredded

• parmesan cheese, shredded; for garnish

• fresh basil, for garnish

How It’s Made

1. In a large dutch oven or large stockpot heat the butter and olive oil over medium-low heat.

2. Add onion, celery, and shallots. Sauté for 10 to 15 minutes until the vegetables are tender and semi-translucent; occasionally giving a good stir. Add in flour and stir to create a roux but watch the heat so it doesn’t burn or darken too much.

3. With a wire whisk slowly incorporate the vegetable broth to the vegetable roux. Mix well.

4. Add the canned tomatoes, red pepper flakes, turmeric, paprika, 1 1/2 teaspoons pepper and 1 tablespoon kosher salt.

5. Increase heat to medium and bring soup to a slow boil. Reduce heat to low and simmer 30 to 40 minutes, uncovered and stirring occasionally. The simmer will allow the flavors to blend, as well as slightly thicken the base.

6. At this time you can decide to have a thicker and chunkier style bisque or using a food processor or immersion blender create a smoother and silkier bisque. A further step for smoothness is to strain the bisque to capture and remaining onion, celery, or shallot bits.

7. Return base to the stove and stir in half & half and cream. Stir to combine and gently fold in the shredded asiago cheese. If your broth is thicker than desired add in additional vegetable stock.

8. Remove from the heat; taste the and adjust the seasonings. Allow to simmer over low for an additional 30 minutes to elevate the flavor profile.

9. Serve hot sprinkled with additional asiago and chopped basil.