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Tomato Cheese Bisque

Tomato Cheese Bisque


prep. time:
20 min
cook time:
30 min


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  • 1 jar (15 oz.) Classico® Four Cheese Tomato Cream Pasta Sauce
  • 4 tbsp Butter, unsalted
  • 1 ea. Onion, medium-sized and finely chopped
  • 1 ea. Carrot, medium-sized and finely chopped
  • 1 ea. Celery stalk, finely chopped
  • 2 cloves Garlic, finely chopped
  • 4 tbsp Flour, all-purpose
  • 4 cups Vegetable or chicken stock
  • 1 can (14.5 oz) Fire roasted tomatoes
  • 3 tbsp Tomato paste
  • 2 tsp. Sugar
  • 1/2 cup Heavy cream
  • Salt and pepper to taste


  1. Over medium heat, melt 2 tablespoons of the butter in a saucepan.
  2. Add chopped onion, carrot, celery and garlic.  Cover and increase heat to medium-high.  Cook stirring occasionally until vegetables begin to brown, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir over low heat for about 1 minute or until flour is fully incorporated.
  4. Add the vegetable stock, diced tomatoes, tomato paste, sugar and Classico® Four Cheese Tomato Cream Sauce.  Bring to a low boil.
  5. Cover partially and cook over medium heat stirring occasionally until vegetables are tender, about 15 minutes.
  6. Transfer half of the soup to a blender and puree until smooth.  Return the puree to the saucepan, add the heavy cream and heat for another 5 minutes, until soup is just heated through.
  7. Season with salt and white pepper to taste.  Stir the remaining 2 tablespoons of butter into the soup.
  8. Ladle into bowls and serve.