Tomato and Bean Bisque


Americans have been in love with French cuisine for years. We associate French restaurants with fine dining, elegant waiters and sophistication. While you dream of dining on sumptuous dishes at bistros along the Seine, you can make this delicious and authentic bisque right at home.

Bisque is a smooth-as-silk soup traditionally made with shellfish and heavy cream. Our version omits the shellfish and cream in favor of an easy bean-based soup and pureed in a blender or food processor. It’s sophisticated without being fussy.

The base of this recipe is our hearty vegetable bean soup starter. It’s full of flavorful garlic, sun-dried tomatoes, sweet onions and Randall Pinto Beans. The addition of chili garlic sauce gives this soup a punch of sweet and spicy heat. Chili garlic sauce is a full-bodied sauce you can find in the international aisle of your supermarket or in Asian grocery stores. While you only need a little for this recipe, it’s great to use in a marinade for chicken or as a condiment for your favorite stir fry. The bisque’s creaminess comes from butter instead of heavy cream whisked into the soup. Serve this French bistro inspired classic with crusty French bread and a red wine for a light and satisfying dinner.


Tomato and Bean Bisque

Tomato and Bean Bisque


  • 2 1/2 cups hearty vegetable bean base click here for the recipe
  • 6 cups vegetable stock
  • 1 1/2 cups Vidallia or sweet onion, sliced
  • 1 tbsp olive oil
  • 1 tsp chili garlic sauce
  • 1 bay leaf
  • 1/8 tsp celery seed
  • 4 tbs unsalted butter, cut into 1 inch cubes
  • 1/4 tsp sugar
  • 1/2 tsp Kosher salt
  • fresh thyme for garnish
  • sun dried tomatoes, chopped for garnish


  1. Heat the olive oil in a stock pot over medium heat.
  2. Add the sliced onions and cook until translucent.
  3. Stir in the vegetable bean base, chili garlic sauce and vegetable stock.
  4. Bring the soup to a boil and reduce to a simmer. Skim any foam from the surface.
  5. Remove from heat and cool.
  6. Puree until smooth in a blender or food processor.
  7. Return the soup to the stock pot. Add the bay leaf and celery seed. Stir over low heat until the soup begins to bubble.
  8. Whisk in the butter, one cube at a time until incorporated. Add the salt and sugar.
  9. Serve in bowls and garnish with chopped fresh thyme and chopped sun-dried tomatoes.
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Ready to start planning your picnic? Just don’t forget the Randall Beans! Check your local grocery store or if you can’t find them you can always have these delicious beans in a jar shipped straight to you from our online store.