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Bisque

A creamy, comforting bisque that brings back warm memories and is perfect for rainy days.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups milk (or 2 cups milk + 1 cup cream for richer texture)
  • 1 cup chicken or vegetable broth
  • 1 cup pureed cooked vegetables (tomato, roasted red pepper, or carrot work well)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar (optional) Helps balance acidity if using tomatoes
  • 1/4 cup grated cheese (optional) Mild cheddar or Parmesan
  • Fresh parsley or chives for garnish (optional)

Method
 

Cooking Instructions
  1. In a medium pot, melt butter over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onions and garlic and stir to make a light roux. Cook for 1–2 minutes, stirring.
  5. Slowly whisk in the milk and broth to avoid lumps.
  6. Add the pureed cooked vegetables and stir until smooth.
  7. Bring to a gentle simmer, stirring often, until the soup thickens slightly, about 5–8 minutes.
  8. Stir in salt, pepper, and sugar if using. Add cheese if you want a creamier, richer finish.
  9. Taste and adjust seasoning. Remove from heat.
  10. Ladle the bisque into bowls. Garnish with a little extra cheese, chopped parsley, or croutons for crunch. Serve warm.

Notes

For the smoothest texture, blend the soup with an immersion blender or in a regular blender before finishing. Use full-fat milk or add a splash of cream for the silkier mouthfeel that makes this feel special. If the soup is too thick after resting, thin with a little extra milk or broth while reheating.