all up in my bisque-ness.

There are few foods the husband has consumed in his past that he still talks about to this day: A lobster souffle he made himself when he was younger (just let me know when you’d like to make that for me, too, dear), gazpacho, his sister’s creme de menthe cake, his grandma’s Swedish meatballs, steak from Ruth’s Chris (pre-flexitarian days) and tomato bisque (not to mention the umpteen frozen pizzas and pizza rolls that he craves on a daily basis, but that’s a different story). So, when we were planning our week’s meals last week, it was no surprise when he requested tomato bisque to be put on the menu.

I’ve never made a tomato bisque before. And after searching for some recipes for it, it looked a little too complicated and expensive to make for a weeknight meal: Until we happened upon this recipe. Sure, it’s probably not as silky-smooth and swanky as the tomato bisque you’re going to find in a restaurant, but if you’re craving it during the week it really hits the spot. Of course, if the husband volunteers to make it for you too, well, even better.

Easy Tomato Bisque
Adapted from

Yields: 6 to 8 servings

2 tablespoons unsalted butter
1 Vidalia onion, finely chopped
1 tablespoon granulated sugar
1 tablespoon flour
1 14.5 oz can vegetable broth
2 28 oz cans crushed tomatoes
1 cup half and half
1/4 teaspoon cayenne pepper
salt to taste
fresh thyme for garnish (optional)

In a large saucepan over medium heat, melt butter. Add onion and cook until soft and golden brown, about 5 minutes.
Stir in flour and stir constantly for 1 minute. Slowly stir in vegetable broth and crushed tomatoes; bring to a boil. Reduce heat and simmer uncovered until soup thickens, about 15 minutes.
Puree the soup with an immersion blender (or in a blender, in batches, returning to the pot). Stir in half and half and cayenne pepper; season with salt. Simmer 2-4 more minutes until heated through; serve with sprigs of fresh thyme, if desired.