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Tomato Bisque

a hearty tomato soup for a great option to French onion soup"


2 tablespoons Butter
1/2 cup onions yellow medium dice
1/2 cup peppers green medium dice
3/4 tablespoon chopped garlic
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1-6oz can tomato juice
24 oz tomato fillets with juice (can use plum tomato fillets)
16 oz ground tomatoes canned
2 cups heavy cream
1/4 cup basil chiffonade loosely packed
1/4 cup fresh grated parmesan cheese
3 ozs croutons ( I like to use left over cheese pizza for this)
3 ozs fresh shaved Asiago cheese
3 ozs shredded mozzarella
3 ozs shredded white cheddar


1) sauté onions, peppers and garlic over low heat until translucent
2) add dried spices cook 2 minutes
3) add all tomato product and heavy cream. simmer 20 minutes
4) add basil and simmer 5 minutes more
5) add parmesan
6) distribute evenly into 6 soup crocks (oven safe)
7) top with croutons, and cheeses (Asiago on top) bake in 400 degree oven for 5 minutes

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Nutritional Information
Per Serving

no nutrition information available

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