Tomato Bisque Recipe

middle dining room table

Everytime someone leaves our award winning dining room we always here the same thing…..”I wish I could have that recipe”.  Our Chef, Brian Gazda has done just that.  The Wentworth has taken some favorites off our dining room menu and will be posting some recipes throughout the months.  This week is his Smokey Tomato Bisque.  If I can be honest, I’m not very big on tomato soup, but this bisque is out of this world.  Delicious!!

1 Spanish Onion                                                                   3 Cloves of Garlic

1Tsp Fresh Chopped Thyme                                               Salt and Pepper

8 Plum Tomatoes (quartered)                                             1C White Wine

2 TBS Tomato Paste                                                            TBS Parsley Chopped

3C Chicken Stock

3oz Olive Oil

1Qt Heavy Cream

Small dice onion & garlic sweat on low heat with olive oil until translucent or tender. Drizzle with white wine and reduce by half. Add tomato and chicken stock & slowly simmer, reducing by half. Add tomato paste, thyme, parsley, heavy cream and slowly simmer 20 minutes. Use an immersion blender to puree the soup and strain through china cap or small colander. Press soup through a ladle.

In a sauce pot, bring soup back to a simmer and season with salt and pepper. Add heavy cream for desired consistency.

ENJOY!!!!

5 thoughts on “Tomato Bisque Recipe

  1. Looks like a terrific recipe. The perfect soup for a cold winter evening. Thanks for providing it.

  2. Hey, I was reading your post and I just wanted to thank you for putting out such excellent content. There’s so much nonsense on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out very nice! I’m very eager to try your variation of it though, it looks fantastic. I think you might enjoy those recipes, they’re very good. Thanks for the article and tips.

  3. Thanks, and for anyone that is having difficulty chopping onions without the tears, here’s an incredibly simple tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.

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