Tomato Bisque


Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, September 12, 2007


Tomato Bisque

click on photo to enlarge

Jyoti's Tasty Tip:


This soup is so versatile that it can be served either warm or cold. I know it's time consuming to make this soup, but it's worth all the trouble. The final result is superb. Your friends and family will not only be pleased but will mark you as an outstanding cook with personality. I challenge you!

Remember, it's all about the taste!   Chef Jyoti

Serves 8


3 tablespoons organic unsalted butter
2 tablespoons organic extra-virgin olive oil
1 large organic white onion, diced small
5 cloves organic garlic, minced
12 large organic fresh tomatoes, coarsely chopped
1 tablespoon organic fresh rosemary, chopped coarsely
1 tablespoon organic fresh sage, chopped coarsely
1 teaspoon fennel powder
6 cups filtered water
2 tablespoons vegetable broth powder
1/4 cup cornstarch mixture:
          2 tablespoons cornstarch + 4 tablespoons water
1 teaspoon sea salt and black pepper or to taste
4 tablespoons organic sour cream


  1. In a soup pot, heat butter and olive oil until butter is melted, about a minute. Then add onions and garlic. Cook and stir frequently until onions are soft, 2 minutes.

  2. Add tomato, herbs, fennel powder, and sea salt and black pepper. Cover with lid and stir occasionally and let it simmer until tomatoes are mushy, about 12 minutes. Then add water and vegetable broth powder. Stir in cornstarch mixture. Let it simmer for few more minutes. Taste and adjust seasonings.

  3. In a blender, puree tomato mixture in batches. Strain to remove any pieces to make it smooth and velvety.

  4. 4. Transfer to a bowl. Spoon some dollops of sour cream and stir while it's still warm. Serve warm or cold.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery