Fresh Tomato Bisque

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Category : Recipes, Soups, Vegetarian

Fresh Tomato BisqueLate season tomatoes have the best flavor, in my opinion. They’ve been growing long and slow all summer, not in a hurry¬† like their cousins, the early varieties. Soaking up whatever sunshine and moisture the year had to offer, they took their time to develop their rich flavor and deep ruddy color.

Combine late season tomatoes and chilly fall weather, and I think of one thing–homemade tomato soup. I like to add some creaminess to offset the acidity of the tomatoes, so my favorite tomato soup is a bisque. Bisque originally was a creamy soup made from shellfish, but the definition later expanded to include game and other meats, and vegetable purees. The constant is the cream.

Tomato Bisque takes awhile to cook, but once the vegetables are chopped your direct involvement is minimal. Briefly saute some basic flavorings for a few minutes, then add the tomatoes and step away. Come back later, mash the tomatoes and add more liquid, then step away again. Stir in the cream and serve–what could be easier?

  • Prep Time:
    20 min
  • Cook Time:
    1 hr 15 min
  • Ready In:
    1 hr 35 min
Servings: 4 servings
  • 2 Tbsp butter (Breckinridge Farm, Everson)
  • 1/4 cup shallots, finely chopped (home garden, Lummi Island)
  • 3 cloves garlic, minced (Boxx Berry Farm, Ferndale)
  • 1/4 cup fresh sage, finely chopped (The Growing Garden, Bellingham)
  • 3 lbs. fresh tomatoes, chopped into 1/2 inch cubes (Boxx Berry Farm, Ferndale)
  • 2 small jalapeno peppers, minced (Boxx Berry Farm, Ferndale)
  • 2 tsp salt (see Exceptions)
  • 2 cups water
  • 1/2 cup heavy cream (Twin Brook Creamery, Lynden)


Melt butter in large saucepan over medium heat. Add shallots and saute about 3 minutes until browned. Add garlic and saute another minute. Add sage, and continue cooking until sage is wilted.

Add tomatoes, peppers, and 1 tsp salt. Stir well, and cook until juices begin to be released. Reduce heat to low, cover pan, and simmer for 30 minutes.

Mash tomatoes with potato ricer or masher. (You could use a hand-held blender, if you like, but I prefer a chunkier peasant texture for the soup.

Add 2 cups water and another tsp salt. Bring to a boil over high heat, and then immediately reduce to simmer. Simmer uncovered for another 30 minutes.

Remove from heat. Stir in cream.

Serving Suggestions:

Serve with Herbed Trefoil Biscuits and Apple Brown Betty for a mid-day warm-up.

Food Sources:

Boxx Berry Farm Store, 6211 Northwest Road, Ferndale
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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Comments (1)

What a great suggestion for last of the season tomatoes!

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