Creamy Tomato Bisque

Traditionally a bisque is a French manifestation that is made from a clear, strained seafood stock. But the nouveaux chefs have modified the menu to include a thick veggie stock. I am fond of the term “bisque” and use it to include my thick tomato based, highly seasoned stock. The fresh tomato sauce season is over for my kitchen, I used canned tomato sauce. I do use a decent brand name which opens the idea of consistency….but you can use any brand tomato sauce of your choosing. Let’s make a nice Creamy Tomato Bisque.

4 cans tomato sauce (15 oz cans)

2 tsp dried oregano

2 tsp dried basil

1 tsp dried minced garlic

2 tsp dried minced onion

2 tsp sugar

1/2 tsp ground black pepper

1 cup half and half cream


In a 2 quart stock pot add tomato sauce, oregano, basil, garlic, onion, sugar and black pepper

Set burner on Med Low and with regular stirring allow stock to come to a low bubbling boil

Reduce heat to low

Simmer for 15-20 min

Add Half and Half cream

Serve hot with a nice hunk of crusty artisan bread or baguette

I made this bisque yesterday for a pal of mine that has been undergoing chemotherapy. He loves that I went that extra mile to intensify the flavors since his tastes are diminished due to therapy. This is a great easy to prepare menu and is much better and fresher than that which you can buy at Panera’s or the grocery.


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