Ina Garten’s creamy tomato bisque, an easy cozy soup, gets its color and warmth from a pinch of saffron. She sautés onions, shallots, and leeks until soft, then simmers them with San Marzano tomatoes, milk, and cream. It serves eight, so it works for a dinner party.
The saffron gives this bisque a golden tint and a floral flavor that regular tomato soup doesn’t have. Add the threads right with the tomatoes so they bloom during the full simmer.
Source: Modern Comfort Food (2020)
Ina Garten Creamy Tomato Bisque
Course: SoupCuisine: AmericanDifficulty: Easy8
servings10
minutes50
minutes430
kcalA rich, slightly chunky tomato bisque made with sautéed leeks, shallots, and onions simmered in San Marzano tomatoes, milk, cream, and saffron threads.
Ingredients
3 tablespoons unsalted butter
Good olive oil
1 1/2 cups chopped yellow onion (1 large)
3/4 cup chopped shallots (2 large)
1 cup chopped leek, white and light green parts, spun-dried
3 (28-ounce) cans crushed tomatoes, preferably San Marzano
4 cups whole milk
2 cups heavy cream
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Grated Italian Parmesan cheese, for garnish
Minced fresh parsley, for garnish
Directions
- Sauté the vegetables: Heat the butter and 1 tablespoon olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the onion, shallots, and leek, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.
- Simmer the soup: Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons black pepper. Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened.
- Season and serve: Off the heat, stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Serve hot, sprinkled with the Parmesan and parsley.
FAQs
Can I make this tomato bisque ahead of time?
Yes, this bisque actually tastes better the next day because the saffron and tomato flavors meld overnight. Make it completely, let it cool, and refrigerate. When you reheat over medium-low heat, add a splash of milk or water to thin it back out since it thickens as it cools.
Can I substitute the saffron?
You can leave it out, but the bisque will lose its golden color and the floral note that sets it apart from basic tomato soup. There’s no real substitute for saffron’s specific flavor. If you skip it, the soup still tastes good, just more like a standard creamy tomato soup.
How long does this bisque keep in the fridge?
Store it in an airtight container in the fridge for up to four days. It freezes well for up to three months, but the cream may separate slightly when thawed. Stir it well while reheating over low heat to bring the texture back together.
Can I use something instead of heavy cream?
Half-and-half works but the bisque will be noticeably thinner and less silky. Coconut cream gives a different flavor that fights with the saffron. Stick with the heavy cream since that’s what makes this a bisque, not just tomato soup.
Do I need to blend this soup?
No, and that’s one of the best parts. The crushed San Marzano tomatoes break down on their own during the simmer, so you get a slightly chunky texture without a blender. If you want it smoother, hit it with an immersion blender for a few seconds at the end.
