How to Create My Grandmother's Perfect Tomato Bisque

Building the Flavor Base

Properly sautéing aromatics and caramelizing tomato paste to develop depth.

Simmering Technique

Allowing flavors to meld while maintaining the brightness of the tomatoes.

Perfect Puree

Achieving silky smoothness through proper blending and optional straining.

Cream Integration

Adding richness without compromising the tomato flavor or causing separation.

Baking Tips

For the best flavor, use the ripest tomatoes you can find. In winter, high-quality canned San Marzano tomatoes make an excellent substitute.

The soup can be made ahead and refrigerated for up to 3 days. Reheat gently to prevent the cream from separating.

For a dairy-free version, substitute the heavy cream with full-fat coconut milk.

Roasting the tomatoes before adding them to the soup adds deeper flavor. Simply halve, drizzle with olive oil, and roast at 400°F for 30 minutes.

The brandy or sherry is my grandmother's secret ingredient for depth of flavor, but can be omitted.

For a gluten-free version, ensure your vegetable stock is gluten-free.

To freeze, prepare the soup without adding the cream. Add cream after thawing and reheating.

A sprinkle of good quality parmesan cheese just before serving adds a wonderful savory note.

My Grandmother's Tomato Bisque

Name: My Grandmother's Tomato Bisque
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American, Homestyle
Ingredients: 2 tablespoons (30g) unsalted butter; 1 large onion, finely diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 lbs (900g) ripe tomatoes, chopped (or 2 28oz cans whole peeled tomatoes); 4 cups (950ml) vegetable stock; 1 bay leaf; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 teaspoon sugar; 1 cup (240ml) heavy cream; 2 tablespoons fresh basil, chiffonade; Salt and freshly ground black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons brandy or sherry (optional)

This heartwarming tomato bisque recipe has been passed down through generations, featuring perfectly ripened tomatoes, aromatic herbs, and a velvety finish. The balance of tangy tomatoes with rich cream creates a comforting soup that brings warmth to any meal.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

2 tablespoons (30g) unsalted butter

1 large onion, finely diced

2 carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

2 tablespoons tomato paste

2 lbs (900g) ripe tomatoes, chopped (or 2 28oz cans whole peeled tomatoes)

4 cups (950ml) vegetable stock

1 bay leaf

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

1 teaspoon sugar

1 cup (240ml) heavy cream

2 tablespoons fresh basil, chiffonade

Salt and freshly ground black pepper, to taste

1/4 teaspoon red pepper flakes (optional)

2 tablespoons brandy or sherry (optional)

Instructions

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Add the diced onion, carrots, and celery. Sauté until vegetables are soft but not browned, about 8-10 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

Add the chopped tomatoes, vegetable stock, bay leaf, thyme, and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a blender, being careful with the hot liquid.

For an extra smooth texture, strain the soup through a fine-mesh sieve (optional but recommended for traditional bisque texture).

Return the soup to the pot over low heat. Stir in the heavy cream and heat through without boiling.

If using, add the brandy or sherry and stir to incorporate.

Season with salt and pepper to taste. Add red pepper flakes if desired.

Ladle the bisque into warmed bowls and garnish with fresh basil.

Serve immediately with crusty bread on the side.

My Grandmother's Tomato Bisque

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create My Grandmother's Perfect Tomato Bisque

My Grandmother's Tomato Bisque

Ingredients

Instructions