Sep 06 2026
Restaurants›Nino's Cucina Italiana›Tomato Bisque Recipe

Tomato Bisque Recipe

Inspired by Nino's Cucina Italiana
Time55m
Serves4

Freshly baked ciabatta flatbread baked with our signature tomato sauce and mozzarella cheese

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Ingredients

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Tomato Bisque

Ciabatta Flatbread (for serving)

Method

Tomato Bisque

  1. 1

    Prepare vegetables

    Core and peel tomatoes if desired (blanch 30–60 seconds in boiling water then ice bath for easy peeling). Chop tomatoes roughly. Finely chop onion, carrot and celery (mirepoix). Mince garlic.

  2. 2

    Sweat aromatics

    In a heavy-bottomed pot over medium heat, warm 2 tbs olive oil and 2 tbs butter. Add chopped onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.

  3. 3

    Build the soup

    Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add the chopped tomatoes, 3 cups stock, 1 bay leaf, 1 tsp dried basil and 1 tsp sugar. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until tomatoes are very soft and flavors meld.

  4. 4

    Blend until smooth

    Remove and discard the bay leaf. Use an immersion blender directly in the pot to puree the soup until very smooth. Alternatively work in batches in a countertop blender, filling it no more than two-thirds full and venting to release steam; blend then return to pot.

  5. 5

    Finish with cream

    Over low heat, stir in 1 cup heavy cream. Warm gently—do not boil—to combine. Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to your preference. If the bisque is too acidic, add another 1/2 tsp sugar. Keep warm while you prepare bread.

  6. 6

    Final touches

    Ladle bisque into bowls. Drizzle about 1 tsp olive oil over each bowl, sprinkle 1 tbs grated Parmesan if using, and garnish with chiffonade of fresh basil leaves.

Ciabatta Flatbread (for serving)

  1. 7

    Prep and toast bread

    Preheat oven to 425°F (220°C). Slice ciabatta horizontally into flatbread pieces or cut into thick slices. Brush tops lightly with 2 tbs olive oil and season with a pinch of sea salt. Place on a baking sheet, cut side up.

  2. 8

    Optional garlic and cheese

    If using garlic rub, once toasted, rub the cut surface with the halved garlic clove. For cheesy flatbread, sprinkle shredded mozzarella on top before baking and bake until cheese is melted and edges are golden, about 6–8 minutes. For plain ciabatta, bake 6–8 minutes until crisp and lightly browned.

  3. 9

    Serve

    Cut into serving-sized pieces. Serve warm alongside bowls of tomato bisque for dipping. Each person can place a piece of flatbread across the bowl or tear and dip into the soup.

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