Tomato Bisque

imag0392Servings: 3
Total Time: Approx 30 minutes
Active Time: Approx 30 minutes


  • 1 Tbsp olive oil
  • 3 garlic cloves pressed
  • 2 Tbsp green onion chopped
  • 2 Tbsp shallots (or sweet onion) minced
  • 1/4 cup white wine
  • 1 tsp thyme (dried)
  • 2 tsp Tabasco sauce
  • 2 tsp Worcestershire sauce
  • 3/8 cup cooking sherry
  • 1 tsp paprika
  • 1 cup water (warm to hot)
  • 1 tsp vegetable bouillon
  • 1 can tomato paste (4 to 6 oz)
  • 1 Tbsp bay leaves (dried)
  • 2 cups heavy cream
  • 4 Tbsp salted butter


  • Cutting board
  • Kitchen knives
  • Garlic press
  • Large skillet or medium pot
  • Large wooden spoon
  • Whisk
  • Soup ladle
  • Stove


  • Add the olive oil to the skillet/pot.  Warm over medium heat.  Prep the garlic, green onion, and shallots.  Add to pan and saute for one minute.
  • Add the white wine, swirling in the pan.  Use the wooden spoon to stir, removing any portions stuck to the bottom of the pan.
  • Add the thyme, Tabasco and Worcestershire sauces.  Let cook for one minute.
  • Add the cooking sherry, swirling and scraping with the wooden spoon once more.
  • Add the paprika, water and bouillon.  Stir well to mix bouillon completely.
  • Add the bay leaves and tomato paste.  Stir until the mixture is smooth.  Simmer for 10 minutes.
  • Add the butter (I like to cut into 1 Tbsp portions to make it melt faster) and the heavy cream.  Whisk until completely mixed and butter is melted.  Bring to a boil, stirring occasionally.  Serve immediately.
  • Enjoy!  (If you have leftovers, I highly recommend reheating on the stove instead of the microwave).

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