Menu Enter a recipe name, ingredient, keyword...

Medieval Times Tomato Bisque


Medieval Times Tomato Bisque Recipe!!!
At the castle we typically make it by the gallon – 80 gallons at a time to be exact. So, we played around with the recipe a little and think we have come up with one that should work for a family of four and not a castle of 1,000. Here is what we came up with – please let us know what you think.

Google Ads
Rate this recipe 3.9/5 (51 Votes)


  • 1 tbls. Olive oil
  • 3/4 cup carrots, finely diced
  • 1/2 cup celery, finely diced
  • 1/2 cup onions, finely diced
  • 1 tsp. garlic, minced
  • 6 oz. tomato paste
  • 1 ea. 15 1/2 oz can tomato puree
  • 4 cups water
  • 2 tsp. salt
  • 3 tbls. Sugar
  • 1/4 tsp. fresh ground pepper



Step 1

Pinch Italian seasoning
Heat olive oil in a large stock pot and sauté the carrots, celery and onions
until they are soft. Add the minced garlic and cook for another two minutes.
Add the tomato paste, tomato puree and water, mix well and bring to a boil.
Reduce the heat and add the remaining ingredients. Simmer for 45 minutes.
Taste and adjust seasoning as necessary

You'll also love

Review this recipe

Bread Machine ~ Sundried Tomato and Rosemary Penne with Rich Pork and Tomato Ragu