Chef’s Recipe: Tomato Bisque with Gougères


One of the most requested recipes in our Dining Room Restaurant is the Tomato Bisque. We’re happy to share it with our readers. Below you will find the directions on how to make the bisque and the gougères. They complement one another wonderfully, but the bisque is also great on its own.

The Bisque

Ingredients US Metric
Roma tomatoes 16 cups 1 kg
Garlic 2 Tbsp 30 g
White Onion 3/4 cups 150 g
Fresh Basil 1/4 cup 30 g
Water 1 cup 250 ml
Whipping cream 1/2 cup 125 ml
Lemon 1/2 1/2
  1.  Cut tomatoes, toss with olive oil and roast at 375°F for 15 minutes
  2. Chop garlic and onion, sauté over medium heat until golden brown
  3. Add tomatoes, and 1 cup of water, bring to a boil, reduce heat to a simmer and cook 20 minutes or until reduced by 1/4
  4. Remove from heat, add basil, and cream and purée
  5. Strain, season with salt and juice from 1/2 lemon

Download and print: Tomato bisque

  1.  To serve, pour seasoned strained soup into bowls, add drizzle of 1 teaspoon or 5ml of parmesan oil in centre of each bowl and 2 tablespoons or 30ml of cultured cream
  2. Place three Gougères in the centre of bowl

Parmesan oil (yeilds 2 cups or 500ml)

Ingredients US Metric
Parmesan rind or cheese 1/2 cup 100 g
Olive oil 2 cups 500 ml
  1. Place rind or cheese in oil, and let sit for one month in a dark room to absorb the flavor

Cultured cream (yield 2 cups or 500 ml)

Ingredients US Metric
Whipping cream 1 1/4 cup 300 ml
Buttermilk 1/3 cup 100 ml
Lemon (juice of) 1 1
Greek yogurt 1/3 cup 100 ml
  1. Combine first three ingredients, cover and leave at room temperature for 3 days
  2. Drain liquid, fold in Greek yogurt

Gougères (makes approximately 12 each)

Ingredients US Metric 
2% milk 1/4 cup 65 ml
Butter unsalted 2 oz 56 g
Flour 1/2 cup 60 g
Eggs 2 2
Swiss Gruyere cheese 1/4 cup 50 g
Salt 1/2 tsp 2.5 ml
Ground black pepper 1/4 tsp 1 1/4 ml
Ground nutmeg 1/4 tsp 1 1/4 ml
  1. In medium sauce pan, combine water, milk and butter and salt and bring to a boil
  2. Add flour and stir until smooth dough forms (about 2 minutes)
  3. Transfer dough to bowl, and beat in eggs one at a time
  4. Finish with cheese, pepper and nutmeg
  5. Portion with small ice cream scoop, bake at 375°F until golden brown