Soups & Stews

Tomato Dijon Bisque

This comforting soup is a fusion of tomatoes, wine and herbs simmered together and blended until smooth and creamy. The best part is that it freezes well so you can make a batch ahead of time, and just reheat when you're ready for a quick and delicious weeknight meal.

Ingredients

  • ¼ cup neutral vegetable oil
  • 2 large yellow onions, finely diced (about 4 cups)
  • 12 thyme sprigs, cut in half and tied in a cheesecloth sachet
  • 6 large garlic cloves, pressed through a garlic press
  • 3 tablespoons kosher salt
  • 2 ½ cups dry white wine
  • 3 28-ounce cans diced tomatoes with their juice
  • 4 cups water
  • ¼ cup Dijon mustard
  • 4 cups organic tomato juice
  • 3 cups heavy cream
  • 2 teaspoons freshly ground black pepper
  • Finely grated Parmesan cheese and extra virgin olive oil, for serving

Preparation

  1. In a large, heavy stockpot over medium heat, warm the oil. Add the onions and cook, stirring constantly, for about 5 minutes, until slightly tender. Add the thyme sachet and garlic and stir until both are aromatic. Stir in 1 tablespoon of the salt.
  2. Increase the heat to high and add the wine. Allow to boil vigorously for about 10 minutes, until the liquid is reduced by two-thirds. Add the tomatoes and their juice and the water and bring the contents of the pot back to a boil. Turn down the heat to a simmer and simmer, stirring occasionally, for 1 hour, until all of the solids have broken down and the mixture has thickened slightly.
  3. Turn down the heat to low and, using an immersion blender, lightly pulse the contents of the pot until a coarse purée forms. Stir in the mustard, tomato juice, cream, the remaining 2 tablespoons salt, and the pepper and bring to a low simmer. Simmer, stirring occasionally, for 20 minutes to blend the flavors. Remove from the heat.
  4. TO FREEZE: Let the soup cool to under 70°F on the stove or counter. Transfer to the fridge to chill. Transfer the soup to your preferred freezer vessel. We split it among four quart-size lidded plastic containers, but zip-top plastic bags or vacuum pouches will also work. Label and date and freeze for up to 6 months.
  5. TO REHEAT: Use your preferred reheat method. You can thaw first, using the pull and thaw method or the cold water method, and then transfer to a medium saucepan and bring to a simmer. Or you can use the microwave, Instant Pot, or sous vide method to reheat directly. For sous vide, set the water bath temperature to 145°F and drop in a pouch. It will take 1 hour to reach temperature. Taste and season to your preference.
  6. Ladle into bowls, sprinkle with Parmesan, and drizzle with olive oil. Serve hot.

Note: This recipe makes 4 quarts (1 quart serves 2 or 3)

For more on freezing, check out How to Freeze Food

Reprinted from It’s Always Freezer Season. Copyright © 2021 by Ashley Christensen and Kaitlyn Goalen. Photographs copyright © 2021 by Lauren Vied Allen. Published by Ten Speed Press an imprint of Penguin Random House LLC.