Tomato Bisque – by Anthony Salemme

 By Anthony Salemme, chef

Serves 8

The chilly dark days of Winter are perfect for soup as a meal. This comes together in under an hour. Serve with some crusty sourdough and Sharp Cabot Cheddar.

4 ounces butter

1 medium onion, chopped

2 shallots, chopped

2 leeks, sliced, white part only (be sure to wash in cold water first)

1 rib celery, chopped

2 28-ounce cans whole plum tomatoes with juice

2 cups whole milk

1 ½ cups heavy cream

3 Tablespoons brandy

½ teaspoon crushed pepper flakes

In a sauce pan melt the butter until bubbly and just starting to turn brown.

Next, add the onion, shallots, leek, celery and crushed red pepper flakes. Sauté for 8-10 minutes until soft.

Add the brandy and cook off the alcohol for about 2 minutes.

Add the tomatoes and simmer for 30 minutes.

Then add the cream and the milk and simmer for 15 minutes – add the puree with a hand held blender until smooth.

Serve it up.

I topped the Bisque with garlic rubbed toasted sourdough and a drizzle of EVOO.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at