My Grandmother's Tomato Bisque
This recipe delivers a rich and velvety tomato bisque, focusing on the inherent flavor of ripe tomatoes. With just a few essential ingredients – fresh tomatoes, butter, and heavy cream – it creates a comforting and elegant soup. The preparation is straightforward, resulting in a smooth, luxurious texture perfect for a light lunch or a sophisticated starter.
Equipment
- 1 Medium Saucepan For simmering tomatoes and warming the bisque.
- 1 Immersion Blender Or a high-speed countertop blender for achieving a smooth consistency.
- 1 Whisk or Spatula For stirring and incorporating ingredients.
- 1 Cutting Board For preparing tomatoes.
- 1 Chef's knife For chopping tomatoes.
Ingredients
Main
- 3 to 4 medium tomatoes
- 2 tablespoons butter
- 5 tablespoons or 6 heavy cream
Instructions
- Wash and core the tomatoes, then roughly chop them into chunks.
- In a medium saucepan, melt the butter over medium heat until just foaming.
- Add the chopped tomatoes to the saucepan and stir to coat. Cover and simmer gently for 15-20 minutes, or until the tomatoes are very soft and have released their juices.
- Carefully transfer the hot tomato mixture to a high-speed blender, or use an immersion blender directly in the saucepan. Blend until completely smooth and creamy.
- For an extra refined texture, pass the blended soup through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard any remaining pulp.
- Return the pureed soup to the saucepan over low heat.
- Slowly stir in the heavy cream until fully incorporated.
- Season the bisque generously with salt and white pepper to taste. A small pinch of sugar can also be added to balance acidity if needed.
- Heat the bisque gently, stirring occasionally, until it is warmed through. Do not bring to a boil once the cream is added to prevent separation.
- Ladle the hot tomato bisque into bowls and serve immediately, optionally garnished with fresh herbs or a drizzle of cream.
Notes
For an unparalleled bisque, select only the ripest, freshest tomatoes; their natural sweetness and acidity are key. Consider roasting the tomatoes briefly before simmering to deepen their flavor profile, adding a complex, slightly smoky note. Achieving a truly silky texture is paramount for a bisque; a high-speed blender followed by pushing the soup through a fine-mesh sieve will eliminate any pulp or seeds, resulting in a luxurious mouthfeel. Season generously with salt and white pepper, and a tiny pinch of sugar can help balance the tomatoes' acidity without making it sweet. Stir in the heavy cream off the heat to prevent curdling and preserve its rich, velvety texture. Garnish with fresh basil or a swirl of crème fraîche for an elegant finish.