Creamy Tomato Bisque

Homemade Tomato Soup with Grilled Cheese for Lunch

Serves: 6 | Prep time: 10 minutes | Cook time: 50 minutes


  • 2 stalks celery, chopped 
  • 4 whole peeled tomatoes 
  • 3 Tbsp. fresh parsley 
  • 3 Tbsp. fresh basil 
  • 1 Tbsp. fresh thyme 
  • 1 Tbsp. fresh marjoram 
  • 1 sweet onion, chopped 
  • 1 carrot, chopped 
  • 3 cloves garlic, finely chopped 
  • 2 bay leaves
  • 4 Tbsp. unsalted butter 
  • 4 Tbsp. flour 
  • 250g chicken or vegetable stock 
  • 800g crushed tomatoes 
  • 400g stewed tomatoes 
  • 1 Tbsp. sugar 
  • 1 pint half and half 
  • 1 tsp. salt 
  • Fresh ground pepper to taste


  1. Heat the butter in large soup pot over medium-high heat. Lower heat to medium; add onion, carrot, celery and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8-10 minutes.
  2. Stir in the flour. Using a blender, puree all of the tomatoes. Pour the broth and crushed tomatoes into the pot. Add pureed tomatoes. Bring to a boil while whisking constantly. Add parsley, basil, thyme, oregano, sugar and bay leaves to the pot. Lower heat and simmer for 40 minutes.
  3. Remove the bay leaf and discard. Whisk in the half and half, salt and pepper. Divide among warm soup bowls and serve immediately.

Recipe Credit: Linda Seyller-Dolder