Sherry Tomato Bisque Secret Recipe
Indulge in the velvety elegance of our Sherry Tomato Bisque Secret Recipe, a comforting classic elevated with a sophisticated twist. This creamy tomato soup is infused with the rich depth of dry sherry, balanced by the natural sweetness of caramelized vegetables and a touch of heavy cream. Fresh basil adds a fragrant finish, while optional croutons or crusty bread make the perfect accompaniment for dipping. Made with pantry staples like canned tomatoes and vegetable stock, this recipe is both approachable and refined—ideal for cozy weeknight dinners or as a stunning starter for entertaining. With just 15 minutes of prep time and a harmonious blend of flavors, this bisque will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 medium celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 2 tablespoons tomato paste
- 3 cups vegetable stock
- 0.25 cup dry sherry
- 0.5 cup heavy cream
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped
- optional croutons or crusty bread
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter has melted.
Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the canned tomatoes (with their juice), tomato paste, and vegetable stock. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally.
Remove the pot from the heat. Use an immersion blender to purée the soup until smooth, or carefully transfer the soup in batches to a countertop blender and purée, then return it to the pot.
Stir in the dry sherry, heavy cream, granulated sugar, salt, and black pepper. Simmer the bisque for 5 more minutes, allowing the flavors to meld.
Taste and adjust seasoning if necessary. If the bisque is too thick, add more vegetable stock until your desired consistency is achieved.
Remove from heat and stir in the fresh basil leaves.
Serve the bisque warm, garnishing with optional croutons or crusty bread on the side, if desired.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4947 mg | 215% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 54.6 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3545 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
