Heirloom Tomato Bisque

Local, organic heirloom tomatoes are back at Oliver’s, and to celebrate, we’re featuring them at just $2.99 a pound! Choose from a variety of our favorite heirlooms, and let us show you what a real tomato tastes like. Everyone loves a bowl of classic tomato soup, but don’t compare this soup to the one that comes from a can. Fresh heirloom tomatoes give this a soup an edge that makes it stand head and shoulders above the competition, while heavy cream rounds out the bold flavor for a totally delicious bite. It’s a great option for a light lunch, especially paired with an ooey-gooey grilled cheese, or serve it as the perfect starter for a summer feast!

*Prices good through 8/11/20.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes


  • 4 large, ripe Heirloom Tomatoes
  • 1 large Yellow Onion, finely diced
  • 3 Garlic Cloves, finely chopped
  • 1 stalk Celery, finely chopped
  • 1 Carrot, peeled & finely chopped
  • 4 c. Chicken or Vegetable Stock
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 1 Bay Leaf
  • 1 c. Heavy Cream
  • 2 tbsp. Olive Oil
  • 2 tbsp. Unsalted Butter
  • 2 tbsp. Flour
  • Salt & Black Pepper, to taste
  • Fresh Parsley, chopped (for serving)


  1. Bring a large pot of water to boil. Score bottoms of tomatoes in an “X” shape, then submerge in boiling water for 1 minute. Immediately transfer to a large bowl of ice water to stop cooking - tomatoes should now be easy to peel. Chop tomatoes and set aside until needed. Tie thyme and rosemary into a bundle and set aside.

  2. Heat olive oil in a large soup pot, and saute onion, carrot, and celery until golden; add garlic, and saute briefly until fragrant. Stir in butter and flour, cooking until flour no longer tastes raw (about 3 minutes). Add broth, tomatoes, and herbs, stirring to combine with soup base. Simmer for 30 minutes or until soup has thickened and veggies are soft. Let soup cool completely.

  3. Puree cooled soup in batches until smooth, then push pureed soup through a mesh sieve over a large bowl to strain. Return soup to stove in a large pot and reheat. Stir in cream just before serving. Top with fresh parsley, goes great with grilled cheese!

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