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Tomato Bisque

8 servings

Prep time: 30 minutes | Cook time: 60 minutes

  • 4 tablespoons butter
  • 1/2 large onion
  • 1 medium carrot
  • 1/2 celery stalk
  • 4 garlic cloves
  • 2 tablespoons tomato paste
  • 5 tablespoons AP flour
  • 5 cups chicken stock
  • 4 cups crushed tomato
  • 3 parsely sprigs
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon pepper


  1. Saute the carrot, onion, and celery in butter until soft
  2. Add the garlic and saute another 2-3 minutes
  3. Add the tomato paste and cook for 2-3 minutes, taking care to caramelize the fond and scrape up before browning
  4. Stir in the flour and cook for 2 minutes
  5. Pour in the chicken stock while whisking constantly
  6. Add the tomatoes and bring to a simmer
  7. Tie the herbs together in a bundle and add to the pot, simmering for about 45 minutes
  8. Use the immersion blender to puree, then transfer to a vitamix to blend to a fully smooth consistency.
  9. Return to the pot and add cream, salt, and pepper. Bring up temperature to serving level

For the chive oil, a general ratio is 1 cup of oil for 1 bunch of chives:

  1. Add oil and chives to the base of a high powered blender, puree until smooth and bright green
  2. Store in a nonreactive vessel for a couple days, a glass jar works well
  3. Strain the oil away from any separated water
  4. Strain through a fine mesh strainer, then again through a cheesecloth or coffee filter to remove the smallest of particles. Don’t aggressively press on the pureed chives, this could incorporate water content and create a cloudy oil.
  5. Store the chive oil in a refrigerator and use it within a month. Remove the oil from the refrigerator a couple hours before using in case any congealing occurs.

Other Ideas:
Garnish with chive oil, fresh herbs, yogurt/sour cream, etc

Filed In: Dinner

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