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Tomato Bisque by



1 stick butter
1 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/3 cup flour
2 cans (14 oz) crushed or diced tomatoes
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon salt
4 cups chicken broth
1/2 teaspoon curry powder
2 cups half & half
Salt & pepper to taste


In a large pot, melt butter over medium-low heat. Stir in celery, onion, and carrot and sautť until veggies are soft, 10-15 minutes.
Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally.
Puree soup with an immersion blender or a regular blender until desired consistency (be careful, itís hot!). Pour blended soup back into the soup pot.
Stir in 2 cups half & half with 1/2 teaspoon curry powder. Donít let this boil once you add the half & half. Season with salt and pepper if needed.
Serve on its own or with some grilled cheese sandwiches or good artisan bread.

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