most of my pre-professional life was spent working in restaurants, and back in college, i spent a good portion of my time at the orpheum in madison, wisconsin.
the restaurant has since closed its doors due to lots of unfortunate drama. regardless, for those of us that worked there, there are some things we just can’t forget: tini tuesdays, eating leftover brunches after busy sundays, and the tomato bisque.
while i’m sure this isn’t the perfect recreation, this is my ode to the tomato bisque soup that so frequently was my dinner during night shifts.
Tomato Bisque
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 3 cups high quality canned tomato sauce
- 2 cups water
- ½ tablespoon kosher salt
- Freshly ground black pepper
- 1 tablespoon honey
- 1 bay leaf
- 1½ cups heavy cream
- 4 tomatoes, largely chopped
- 2 tablespoons fresh dill
Instructions
- Heat olive oil in large pot. Cook onions, carrots, celery, and garlic until soft. Add in tomato paste and stir until well mixed. Add tomato sauce, water, bay leaf, and honey. Season with salt and pepper.
- Cook down for 10-15 minutes, until starting to thicken.
- Add in cream and tomatoes. Mix well and cook for 10-12 more minutes.
- Finally, stir in dill.
- Serve with crusty bread. Oh if i could only get my hands on the bread recipe from the orpheum, I would be so very, very fat and happy.
Recipe rephotographed December 2014.
brought this over to our friends and it was a huge hit. have some for leftovers today and can’t wait for lunch!
writes anneI’ve never made a tomato bisque before. This is definitely something delicious that I must try!
writes Thalia @ butter and briocheYou’ll love it, it’s so luscious and creamy :). Also, I’ve been following your blog and your cakes are out of control. I’m in love but scared of starting to make them and never being able to stop!
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