tomato bisque

Since I had lots of tomatoes that my mother gave it to us, I decided to make “tomato bisque”.   Adding fresh tomatoes makes all the difference in the world then just from the can.   And God was it delicious! We definitely making it again soon.


14.5 ounces tomatoes (strained)

4 medium roasted tomatoes, optional (instructions below how to roast tomatoes)

1 cup chicken stock or water

1 medium onion, chopped

1 carrot, chopped

1 stalk of celery, chopped

4 cloves garlic, minced

2 teaspoon basil

1/4 cup full fat coconut milk or heavy cream

2 bacon pieces cut in bite size, optional

salt and pepper


how to roast tomatoes:  preheat the oven to 400 degrees and place tomatoes on the baking sheet.  roast them for about 45 minutes to 1 hour.  when done, take it out and let it cool off. peel the skin off.  you will need 1 bowl, strainer and grater.  take one peeled tomato and grate it, and underneath you should have strainer and under strainer bowl. after all your tomatoes are grated. use your hands to strain it all the juices to the bowl. it will come out as tomato sauce. and that’s it! pretty easy I know!  🙂



In a medium sauce pan, add 2 tablespoons of butter and then add chopped onion, carrot, celery, garlic.  Cover it and cook it over moderately high heat, stirring it occasionally until the vegetables are just begin to brown.  About 5 minutes.

To the sauce pan add chicken, basil, canned tomatoes strained, and tomato sauce that you made, and bring it to boil.  Cover partially and cook the soup on moderate heat, stirring occasionally until the veggies are tender.  About 15 minutes.

Transfer half of the soup to the blender and puree or use stick blender for 20 seconds.  Return puree to the soup add full fat coconut milk or heavy cream and cook it for another 20 minutes.

Season it with salt and pepper.  When serving add couple bite size bacon and piece of butter.


The recipe was originally taken from:  Note I added couple things to it that is different from original recipe.



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