Tomato Bisque Soup

I first had this soup years ago when we ate a cafe that makes all of the food from scratch.  It is the most amazing restaurant!  The beef is grass-fed, the hamburger buns are made from scratch on a daily basis, the have a greenhouse to grow their salads and condiments for the burgers and sandwiches, and they have homemade ice cream or cinnamon rolls for dessert!

Tomato Bisque Soup

I don’t believe they sell this at the cafe any longer and it’s always a bummer when a favorite at a restaurant is discontinued.  This is my version of this delicious soup that satisfies my craving for this soup!

Tomato Bisque Soup
1/4 medium onion, diced
1 clove garlic, diced
2 tsp butter
1 tsp olive oil
2 1/2 C (20 oz) diced tomatoes
1 (15 oz) can tomato sauce
3/4 tsp dried dill weed
1/2 tsp dried basil
1/2 tsp dried parsley
1 1 /2 tsp sea salt
1 TB honey
1 C heavy cream
1 1/2 tsp Parmesan cheese

In a saucepan, melt the butter.  Add the oil.  Stir in the onion and garlic and saute until tender.

Blend the diced tomatoes in a blender until completely smooth.  Add blended tomatoes to the saucepan.

Add remaining ingredients except for the heavy cream and Parmesan.  

Bring to a boil, then lower the heat and simmer 10 minutes.

Remove from heat stir in the cream and Parmesan.  

Serve with a hot, grilled (to perfection) cheese sandwich on homemade bread.  That is some amazing eating!

Tomato Bisque Soup

What is your favorite thing to pair with tomato soup?

Tomato Bisque Soup
Delicious recipe for an incredible Tomato Bisque Soup. Perfect for the cold days of winter. Pairs well with a hot, grilled (to perfection) cheese sandwich!
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Ingredients
  1. 1/4 medium onion, diced
  2. 1 clove garlic, diced
  3. 2 tsp butter
  4. 1 tsp olive oil
  5. 2 1/2 C (20 oz) diced tomatoes
  6. 1 (15 oz) can tomato sauce
  7. 3/4 tsp dried dill weed
  8. 1/2 tsp dried basil
  9. 1/2 tsp dried parsley
  10. 1 1 /2 tsp sea salt
  11. 1 TB honey
  12. 1 C heavy cream
  13. 1 1/2 tsp Parmesan cheese
Instructions
  1. In a saucepan, melt the butter. Add the oil. Stir in the onion and garlic and saute until tender.
  2. Blend the diced tomatoes in a blender until completely smooth. Add blended tomatoes to the saucepan.
  3. Add remaining ingredients except for the heavy cream and Parmesan.
  4. Bring to a boil, then lower the heat and simmer 10 minutes.
  5. Remove from heat stir in the cream and Parmesan.
Notes
  1. This soup goes very well with a hot, grilled (to perfection) cheese sandwich. My favorite combination!
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