Recipe: Tomato Bisque, (Nearly) Just Like Mom's

Crispelli’s Steven Lindemier re-creates a childhood memory with a savory tomato bisque


Steven Lindemier has fond memories of the tomato soup his mother served his family, along with grilled-cheese sandwiches. This is his recollection of the soup. The executive chef at Crispelli’s Bakery & Pizzeria in Berkley says he likes to use Roma tomatoes because of their low acid content.

Tomato Bisque

(6-8 servings)
2 tablespoons extra-virgin olive oil
4 ounces yellow onion, coarsely
2 tablespoons fresh oregano leaves
1/2 ounce fresh garlic, chopped
3 pounds, ripe Roma tomatoes, core
removed and roughly chopped
48 ounces chicken stock
1 1/2 cups heavy whipping cream
2 ounces unsalted butter, cut
into small pieces
1/3 cup cornstarch
1/3 cup water
Kosher salt and white pepper
to taste

Directions:                                                                                                                                                                                       Place a 4-quart sauce pot over medium heat and add olive oil. Cook onions, garlic, and oregano in oil for 3-5 minutes, stirring occasionally or until the onions become clear and tender. Add tomatoes to pot and simmer 30 minutes, stirring every 5 minutes. The tomatoes should be cooked into a sauce.
Puree soup using a hand stick blender until the mixture is smooth. Add heavy cream to tomato puree and bring to boil, then immediately reduce to a simmer for 10 minutes.
Meanwhile, whisk cornstarch and water together in a small bowl and set aside. Bring soup back to a light boil. While whisking, slowly drizzle cornstarch/water mixture into soup; it will begin to thicken slightly. Allow soup to return to a simmer and stir in butter. Simmer for 5 minutes andseason to taste with salt and white pepper.

(Note: Soup can be strained for a more refined appearance.)

Photographs by Joe Vaughn
Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Cocktail Recipe: Toddy Incarnata

Shared Plates: November 2018 Winner

Recipe: Apple Cider Mill Donut Bread Pudding

Food Recipe: Barbecue Mac & Cheese

Vast Kitchen and Bar executive chef, Jordan Gillis, upgrades the comfort staple

Cocktail Recipe: Casa del Cider

Shared Plates: October 2018 Winner

Recipe: Apple Pie Overnight Oats
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Best Dressed 2018
    Pulling back the curtain on this year’s selection of the region’s most stylish denizens
  2. Keeping Up with Sheefy McFly
    The multitalented visual artist and musician is ubiquitous in the Motor City
  3. Gathering Spot
    Eastern Market restaurant finds its groove after a rocky beginning
  4. Excellence in Care: Beaumont Health
    Hour Detroit presented Beaumont Health with an Excellence in Care Award for this extraordinary...
  5. Food Recipe: Barbecue Mac & Cheese
    Vast Kitchen and Bar executive chef, Jordan Gillis, upgrades the comfort staple
  6. Sanctuary for the Senses
    Castalia in Midtown offers a cocktail experience unlike any other
  7. Excellence in Care: St. Joseph Mercy Health
    Hour Detroit presented St. Joseph Mercy Health with an Excellence in Care Award for this...
  8. Deeply Rooted
    Influenced by their ancestors, Native American artists celebrate indigenous culture through...
  9. God-Given Talent
    A local choir sings its way to live television
  10. The Sincere Storyteller
    Broadway fans will soon learn, playwright Dominique Morisseau’s work is unapologetically Detroit