Simple, Garden Tomato Bisque

Throughout the growing season, when the air is warm and fragrant and birds are abundant at the feeders, I am forever picking tomatoes from our vines. All different, heritage varieties grow in our humble vegetable patch, which with the help of the bees and other insects, tend to cross-pollinate. I don’t mind that at all. It’s just nature doing its thing.

But, what to do with all of these bright, red gems? Some, I like to share and the rest get canned or frozen for future recipes when Darren and I are at a point, in the depths of a Manitoba winter, when we yearn for the flavors of summer.

This simple, garden-to-table recipe is a standard here at The Olenick House and it can be served as an elegant first course at a gathering or paired with a crisp, garden salad for a quiet, weeknight supper. (I have made suggestions, where possible, for ways to convert this into a vegetarian dish.)

Simple, Garden Tomato Bisque


  • 3 tbsp Olive Oil
  • 3 cups yellow onions, chopped
  • 1 tbsp minced garlic
  • 4 cups chicken stock (or vegetable stock)
  • 30 oz crushed tomatoes (From the garden or store-bought)
  • 1/2 cup heavy cream (Or combine two-parts soy milk with one-part olive oil to make 1/2 cup)
  • Salt and pepper to taste


  • In a large pot or Dutch oven, heat olive oil over medium heat
  • Add onions and cook over medium-low heat for 15 minutes until translucent
  • Add garlic and cook 1 more minute.
  • Stir in chicken (or vegetable) stock and tomatoes.  (If tomatoes are from the garden, skins should be removed before adding them.)
  • Bring to a boil then turn heat to low and simmer for 20-25 minutes
  • Once tomatoes are completely rendered, add salt and pepper to taste. Stir to completely blend in.
  • Slowly introduce heavy cream or soy milk and olive oil mixture into the pot, stir again to combine. (As you stir, it will make a lovely marbling effect. When the marbling disappears, all will be combined. )
  • Liquify chopped onions in the soup with a hand blender in the pot or process portions at a time in a blender, then return to pot. (If blender method is chosen, be sure to heat the soup through for a few more minutes to ensure an even temperature.)
  • Before serving, garnish each bowl with a bit of fresh parsley, a dollop of sour cream or perhaps a few sourdough croutons

Simple, Garden Tomato Bisque

For more recipes check out Olenick House Rules, then click SUBSCRIBE to be one of the first to receive new culinary mediations as they are created!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.