Recipe of the Week: Tomato Bisque

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Tomato Bisque



  • 4tablespoonsbutterwe used unsalted
  • 1oniondiced
  • 2slicesbacon,proscuitto, or ham, minced
  • 4clovesgarlic
  • 5 tablespoons whole-wheat flour
  • 5cupschicken broth
  • 1 28-ozcanpeeled tomatoes(with liquid)
  • 3sprigsparsley
  • 3sprigsthyme
  • 1bay leaf
  • 1cupheavy creamor less if desired
  • 1 teaspoon saltor more if you are using unsalted homemade broth
  • pepper to taste



  1. Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
  2. Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
  3. Add the flour and stir vigorously for 2 – 3 minutes.
  4. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
  5. Throw in the herbs and simmer on low heat for 30 minutes.
  6. Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
  7. Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.



Excellent with grilled cheese

I use the homemade chicken broth from the same website (recipe shared previously)