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Tomato Bisque



– 4 tablespoons (1/2 stick) Real California unsalted butter – 1 carrot, finely diced – 1 celery stalk, finely diced – 1 onion, finely diced – 2 cloves garlic, minced – 2 tablespoons tomato paste – 3/4 teaspoon dried thyme – 3 to 3 1/2 cups vegetable broth – One 28-ounce can whole, crushed, or diced tomatoes – 1 cup Real California whole milk – Salt and pepper to taste Optional: Real California crème fraîche or yogurt, basil leaves and croutons for garnish :Bisque
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Prep time: 20 minutes

Cook time: 40 minutes

In a large saucepan or small stockpot over medium heat, melt butter. Add carrot, celery, and onion and cook, stirring occasionally, until vegetables are crisp-tender, about 4 minutes. Add garlic, tomato paste, and thyme and cook, stirring, until garlic is fragrant, 30 to 60 seconds.

Add 3 cups broth and tomatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until vegetables are tender, about 15 minutes.

Use a blender, immersion blender, or food processor to puree soup. Return soup to saucepan and add milk, additional broth to desired consistency, and salt and pepper to taste.

Garnish with drizzle of crème fraîche or yogurt, scattered basil leaves and croutons.

Serves 4 to 6.