Tomato Bisque from "From Freezer to Table" Cookbook. Order at today.

Tomato Bisque Recipe (Panera Bread Fake-Out)

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Total Time: 28 minutes
  • Yield: 8-10 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


This comforting, hearty bisque is full of nutrition and rich flavor! It will win over kids and adults alike!


  • 4 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 celery rib, chopped
  • 46 garlic cloves, chopped
  • 1/2 tsp red pepper flakes (more or less to taste)
  • salt and pepper, to taste
  • 6 tablespoons whole wheat flour
  • 8 cups (2 quarts) organic low-sodium chicken stock or broth (or vegetarian broth)
  • Two 28-ounce cans diced fire-roasted tomatoes, drained (look for BPA-free cans)
  • 6 tablespoons tomato paste (look for BPA-free cans)
  • 4 teaspoons sugar (I used unrefined raw sugar)
  • 1/23/4 cup half and half
  • 4 tablespoons unsalted butter
  • hot sauce, to taste
  • 1 cup croutons, for garnish (optional)
  • freshly grated Parmesan cheese (optional)


  1. In a large stockpot or dutch oven, heat 4 tablespoons of olive oil over medium high heat.
  2. Add the chopped onion, carrot, celery, and garlic. Then, season with salt, pepper, and red pepper. Stir occasionally until the vegetables are just beginning to brown, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir for 1 minute, or until flour is fully incorporated.
  4. Add the chicken stock, tomatoes, tomato paste, and sugar.
  5. Season lightly with more with salt and pepper, if you’d like.
  6. Bring to a boil, then reduce heat to a simmer (over about medium heat) and cover partially.
  7. Stir occasionally until the vegetables are tender, about 15 minutes.
  8. Transfer the soup in batches to a blender (or use an immersion blender) and puree until fairly smooth. (Note: Please be careful during this step! Don’t fill the blender full. Cover the lid with a towel and hold securely while blending so the lid doesn’t pop off.) Carefully, return the puree to the saucepan.
  9. Add the half and half and cook over medium-low until the soup is just heated through.
  10. Taste and then season the soup with salt, pepper, and hot sauce to your preference.
  11. Swirl in the 4 tablespoons of butter.
  12. Ladle the soup into bowls, garnish with croutons, fresh shredded Parmesan cheese, and serve.


Freezer Meal Instructions:
To Freeze: Full cook and fully cool. Freeze in a freezer container or bag and seal well. Store up to three months in freezer.
To Prepare: Thaw in the refrigerator or using the defrost setting in the microwave. Warm over medium-low heat, stirring occasionally.