Tomato-Gouda Bisque recipe

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Ingredients

1 tablespoon olive oil
1 tablespoon butter
½ cup finely chopped carrots
½ cup finely chopped celery
1 tablespoon tomato paste
1 tablespoon anchovy paste
2 (28 ounce) cans whole peeled San Marzano tomatoes
1 cup chicken broth
3 tablespoons chopped fresh basil
1 teaspoon minced garlic
1 teaspoon dried oregano
1 cup shredded Gouda cheese
½ cup heavy cream
3 tablespoons ketchup
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley

Nutrition Info

246.6 calories
carbohydrate: 16.5 g
cholesterol: 57.3 mg
fat: 17.6 g
fiber: 3.3 g
protein: 8.6 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1211.3 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a stockpot over medium heat. Coat bottom with olive oil and butter. Add carrots and celery and cook until soft, 5 to 7 minutes. Add tomato paste and anchovy paste, cook and stir for 1 to 2 minutes. Add canned tomatoes, chicken broth, basil, garlic, and oregano. Blend using an immersion blender until smooth.

  2. Bring soup to a simmer and cook for 10 minutes. Add Gouda cheese, cream, and ketchup. Stir to melt cheese. Remove from heat, season with salt and pepper. Garnish with parsley.

Recipe Yield

6 servings

Recipe Note

Blended tomato bisque flavored with Gouda, herbs, and hints of anchovy. Finish with a bit of sour cream.

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