Tomato Bisque

By Whisper of Yum
  • 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.