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Soup Season {1}…

October 27, 2010

Yesterday’s fabulous weather prompted me to officially declare it Soup Season! It is, by far, my favorite culinary season of the year!

Back in college I can remember offering Josh homemade chicken noodle soup and having him respond “I’m not much of a soup guy…” and I thought “How do you not like soup? This is never going to work.” However, with a little hard work during last year’s Soup Season I officially converted him to a soup connoisseur, and this is the recipe that did it.

Tomato Basil Bisque


  • 3 tablespoons butter
  • 1 large onion diced
  • 2 celery ribs finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 3 cans 14.5 oz tomatoes (if using fresh use approximately 6-8 large
  • tomatoes)
  • 1 small can tomato paste
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon red pepper flakes
  • 1 cup fresh basil
  • 1/2 cup cream
  • Salt/Pepper to taste


  1. Melt butter in saucepan over medium heat.
  2. Add onion and celery sautee until onion is translucent approximately 4 minutes, then add your garlic and tomatoes.
  3. Add all of your spices except for the salt and pepper to the pot. Simmer until tomatoes are heated through then add the tomato paste & chicken broth, bring to a boil.
  4. Turn heat to medium- simmer for 10 minutes.
  5. In a blender or food processor, carefully remove and puree 1/2 of the soup return to pot.
  6. Stir in cream and season with salt & pepper to taste.
  7. Top with croutons, parmesan, fresh basil & tomatoes if desired

This is one of our favorite recipes, and throughout the winter you’ll find us in the kitchen whipping this up at least once every couple of weeks. On a sidenote, when you get to step #5, make sure the mixture is not extremely hot when you put it into the blender to puree it—-it will explode (trust me on this, Josh and I got covered in hot soup the first time we made it). Enjoy and…Happy Soup Season!

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