Tomato Horseradish Bisque with Parmesan Crisps

August 14, 2012 / By Foodland

Tomato Horseradish Bisque with Parmesan Crisps

Full of wonderful tomato flavor, this bisque is complemented by these delicious parmesan crisps.
Course Soup
Servings 8 Servings


  • 1 tablespoon Butter
  • 2 medium carrots, diced
  • 2 celery, diced
  • 1 small onion, diced
  • 2 bay leaves
  • 1 tablespoon garlic, minced
  • 3 large tomatoes, diced
  • 1 can 14 oz. can crushed tomatoes
  • 1 can 8 oz. can tomato sauce
  • 1 can 6 oz. can tomato paste
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon fresh thyme, chopped
  • 10 fresh basil
  • 4 cups heavy cream
  • 4 cups milk
  • 3 tablespoons or 4 tablespoons Worcestershire sauce
  • 3 tablespoons or 4 tablespoons prepared horseradish
  • salt and peper to taste
  • 1 cup Parmesan cheese, freshly grated



  1. Melt butter in a large saucepan over medium heat.
  2. Add carrots, onions, celery, and garlic and sauté until tender.
  3. Stir in bay leaves, all tomato products and simmer for 5 minutes.
  4. Add cream, milk, and herbs. Cover and simmer on medium heat for 45 minutes.
  5. Remove from heat, stir in horseradish, Worcestershire Sauce, and salt and pepper.
  6. Puree soup in a blender, then stain through a sieve.

Parmesan Crisps

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or nonstick Silpat liner.
  3. Sprinkle cheese evenly in a thin layer on the prepared baking sheet, so it covers most of the pan.
  4. Bake until cheese melts and barely begins to turn darker, about 5-7 minutes. Watch closely to make sure the crisps don’t burn.
  5. Remove from oven and cool.
  6. Break into chips, serve with Tomato Horseradish Bisque.
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