Tomato Bisque


3 tablespoons of butter.

1  large sweet onion diced.

6 large heirloom tomatoes

1 large sweet pepper diced – choice of color. Remove seeds

2 minced cloves of garlic

3 stalks of celery chopped

1 teaspoon salt

Fresh ground pepper

1 teaspoon thyme

1 teaspoon oregano

15-20 basil piece

1 cup of milk or half-and-half – your choice.

3 tablespoons red wine – optional


In a large soup pot over medium heat, melt 3 tbsp butter

Add in the onion, sweet pepper, the 2 minced cloves of garlic, and the celery. Stir and sauté for 5 minutes, until the veggies are soft.

Chop half a dozen large tomatoes


Add to the pan – the pan should be about 3/4 full. Add the salt, ground fresh black pepper, thyme, oregano, and the optional 3 tbsp red wine – stir well, cover and bring to a simmer (tomatoes will reduce, pan will have juice).


Reduce heat and partially cover – simmer for 30 minutes.

Turn off the heat. Add lots of the fresh basil leaves (15-20) torn into pieces – using an immersion blender, purée the soup – it will be quite smooth. Add 1 cup milk or half-and-half or a mixture of each equaling a cup, as you prefer.

Serve hot with crusty bread with grated sharp cheddar.

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