Parmesan Tomato Bisque

Posted on October 9, 2019
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Yeah, it’s seriously so good.

You know when you feel like you MIGHT be catching a cold? Your throat is scratchy, and you’re sniffling, and you aren’t sick enough to skip school (or work, I guess), but you’re too sick to want to DO anything? You know what I’m talking about!

When I was a little girl… or littler… my mom would always make me grilled cheese sandwiches and tomato soup when I felt like this. I still like this combo when I’m under the weather, but I’ve traded up my bowl of soup for this recipe.

It’s so soothing on the throat, and it’s got some nice Italian flavors, but isn’t too heavy. It’s less sweet than the canned version, which to me, is awesome. Also, parmesan is the perfect addition to this bisque! It makes it something totally different and special.

Next time you feel a cold coming on, take a few minutes and make this bisque. I promise… you will never go back to the tin.


  • 2 Strips Vegetarian Bacon, Chopped (I use Morningstar)
  • 4 Tbsp Butter
  • 1 Small Yellow Onion, Diced
  • 1 Carrot, Chopped Fine
  • 1 Stalk Celery, Diced
  • 4 Cloves Garlic, Minced Fine
  • 5 Tbsp All Purpose Flour
  • 5 Cups Vegetable Broth
  • 28 oz. (1 Large Can) Whole, Peeled Tomatoes, Roughly Chopped, with Liquid
  • 1 Tbsp Chopped Parsley
  • 1 Tsp Thyme
  • 1 Bay Leaf
  • 1 Cup Heavy Cream
  • 1 3/4 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Cup Shredded Parmesan Cheese


In a large soup pot, melt butter over medium heat and toss in your veggie bacon. Saute for a few minutes, then add onion, carrot, celery, and garlic. Cook until onion is translucent and fragrant.

Add flour, stirring into your vegetables. Cook for 2 minutes, to get that “floury” taste out, and slowly pour in chicken broth. Using a whisk, stir vigorously, scraping up the bottom, and add tomatoes. Add thyme, parsley, and bay leaf, cover, and bring to a boil.

Lower the heat, and simmer for 25 minutes. Remove bay leaf.

Let cool to room temperature. Seriously. Don’t do the next step while it’s hot.

In small batches, pour soup base into your blender and puree.

Return to soup pot, and bring to a simmer. Add heavy cream, and salt and pepper to taste.

OPTIONAL: Whisk in Parmesan Cheese and stir until melted.

Garnish with parsley, and serve.