• Tomato Bisque

    By Jeri Mobley-Arias

    New year, same cuddly + cozy vibes going on here.

    • Sure, boxed tomato soup isn't bad in a pinch, but carve some time out to make this ultimate comfort food. While you're at it, prep your grilled cheese, croutons or whatever trusty bread companion you invariably pair with tomato bisque, too.

      This one is good, like, really good. It’s hearty and doesn’t give the heavy fullness effect that some claim to feel after eating tomato bisque.

      Wintertime in California means tomatoes are not in season. In these times, I rely on canned tomatoes, and not just any brand–I'm partial to a specific one; San Marzano canned tomatoes are my go-to. They're insanely delicious and will kick your marinara sauce, stew, tomato bisque, basically–anything-that-contains-a-tomato-base game up a notch.

      The required amounts of milk and cream for this bisque are not on the heavy side–just enough to balance the heartiness + up the creaminess factor a bit. If you want a creamier texture, add more cream. Sometimes I like to top my bowl with a drizzle, as it adds to the aesthetic and gives a fantiastic mouthfeel.

      Please do me a favor and pair this with a grilled cheese, mozzeralla sticks croutons–SOMETHING bready. It's just too good not to. If you don't, all good, the soup will still taste phenomenal on its own.

      Happy cooking!

  • Have we connected on social media, yet?
    If not, be sure to follow me on:
  • Tomato Bisque

    By Jeri Mobley-Arias

    New year, same cuddly + cozy vibes going on here.

    • Total Time:
      55 minutes
    • Servings:


    • 3 tablespoons butter
    • 1 tablespoon good olive oil
    • 1 cup yellow onion, chopped
    • 1 cup shallots, chopped
    • 1 large leek, white and light green parts, sliced into coins
    • 1 carrot, chopped
    • 1 stalk celery, chopped
    • 2 - 28 ounce cans San Marzano crushed tomatoes
    • 3 cups chicken (or vegetable) stock
    • 1 cup whole milk
    • ½ cup heavy cream
    • ½ teaspoon red pepper flakes
    • 1½ teaspoons kosher salt, + more to taste
    • 1 teaspoon cracked black pepper

    For Garnish

    • parmesan, grated
    • Italian parsley, finely chopped


    1. Heat butter and olive oil in a dutch pan over medium-high heat. Add onions, shallots, leeks, and sauté for 7 minutes, stir occasionally taking care to not let the mixture get brown/crispy. Add carrots and celery and cook for 3 minutes.
    2. Add crushed tomatoes, chicken stock, milk, heavy cream, pepper flakes and bring to a boil. Lower heat to a simmer and cook for 30 minutes or until mixture has slightly thickened. Stir occasionally.
    3. Add salt and pepper, stir to combine and cook for another 5 minutes.
    4. Use an immersion blender to carefully blend bisque to desired consistency. If using a stand mixer, carefully ladle soup into the blender. You may have to do this in 2-3 batches.
    5. Serve hot and garnish with fresh parmesan, parsley, and a drizzle of olive oil.


  • Related Recipes