Tomato Horseradish Bisque with Parmesan Crisps

Full of wonderful tomato flavor, this bisque is complemented by these delicious parmesan crisps.



Adjust Servings

Recipe CategoriesSoups & Stews


2eachmedium carrots, diced
2stalkcelery, diced
1eachsmall onion, diced
2leafbay leaves
1Tablespoongarlic, minced
3eachlarge tomatoes, diced
1Can14 oz. can crushed tomatoes
1Can8 oz. can tomato sauce
1Can6 oz. can tomato paste
1Teaspoonfresh oregano, chopped
1Teaspoonfresh thyme, chopped
10leaffresh basil
4Cupheavy cream
 eachsalt and peper to taste
1CupParmesan cheese, freshly grated
3Tablespoonor 4 tablespoons prepared horseradish
3Tablespoonor 4 tablespoons Worcestershire sauce



  1. Melt butter in a large saucepan over medium heat.
  2. Add carrots, onions, celery, and garlic and sauté until tender.
  3. Stir in bay leaves, all tomato products and simmer for 5 minutes.
  4. Add cream, milk, and herbs. Cover and simmer on medium heat for 45 minutes.
  5. Remove from heat, stir in horseradish, Worcestershire Sauce, and salt and pepper.
  6. Puree soup in a blender, then stain through a sieve.

Parmesan Crisps

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or nonstick Silpat liner.
  3. Sprinkle cheese evenly in a thin layer on the prepared baking sheet, so it covers most of the pan.
  4. Bake until cheese melts and barely begins to turn darker, about 5-7 minutes. Watch closely to make sure the crisps don’t burn.
  5. Remove from oven and cool.
  6. Break into chips, serve with Tomato Horseradish Bisque.


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