This elevated tomato bisque recipe comes loaded with smoked chicken and topped off with homemade grilled cheese croutons.

The Spanish (and Ina Garten-Approved) Way to Make the Best Cold Tomato Soup first appeared on Parade on Jun 20, 2025 This story was originally reported by Parade on Jun 20, 2025, where it first ...

Serve your bisque with some crusty bread, and you have yourself a delicious, rich soup that’s so flavorful it will taste like you’ve been cooking it all day.

In the meantime, crumble two stock cubes into a jug, add 1.5 litres of boiling water, and stir until it has dissolved. Add this to the pan with the vegetables, as well as two 400g tins of plum ...

The Tomato Bisque at Leon’s at Lake Ella in Tallahassee creates exactly this kind of culinary déjà vu—a velvety, aromatic concoction so memorable you might find yourself planning a cross-state ...

The lobster bisque arrives in an unassuming bowl, its surface a rich, terracotta color that hints at the depth of flavor within. Steam rises gently, carrying an aroma that combines the sweetness of ...

We’re halfway through 2025 and, while the explosion in new restaurants has slowed somewhat, we thought we’d summarize some worth trying. Our food writer, Elizabeth Chorney-Booth, has covered all of ...

1 1/4 cups pitted mild green olives, such as Castelvetrano 4 tablespoons extra-virgin olive oil DIRECTIONS 1. With the food processor running, drop garlic into feedtube to mince it. Add capers ...

Make the soup: Heat olive oil in a large heavy saucepan. Add the onion, garlic, thyme and oregano and cook over moderate heat for 5 minutes. Stir in the tomatoes, tomato paste, sugar, salt, pepper ...