Tomato & Basil Bisque

Recipe By:
Mike Black / Ron Muise
Black Spoon Bistro / Wandering Shepherd Cheese


Tomato & Basil Bisque
2 lbs Field Tomatoes, quartered
1 can Tomato Paste, small
8 ½ cups Vegetable Stock
2 Yellow Onions, chopped
8-10 Garlic Bulbs, minced
1 bunch Basil, julienned
1 Zucchini
2 tbsps Olive Oil
¼ cup Red Wine
Brown Sugar, sprinkle
Salt & Pepper, to taste
Blue Cheese Croutons
2 slices Sour Dough Bread, crustless
½ cup Raw Ewe’s Milk Blue Cheese (Wandering Shephard)
1 tbsp Butter


Tomato & Basil Bisque

In medium–large soup pot, heat up olive oil and sauté chopped onions until translucent. Add garlic and chopped zucchini. Fry tomato paste with onions and deglaze with red wine.

Add tomatoes and season with salt and pepper and a pinch of brown sugar. Add vegetable stock to cover tomatoes and simmer for 1 hour. Purée soup with hand-emersion blender. Add another pinch of brown sugar, and finish with fresh basil. Taste and season to your liking.

Blue Cheese Croutons

Sprinkle bread with cheese and top with another piece of bread. Fry in melted butter in skillet until golden brown and flip until other side is also golden. Cool and cut into bite sized croutons.

Garnish soup with Grilled Blue Cheese Croutons