Three Cheese Bisque Soup (Printable Version)
A creamy blend of cheeses and garden vegetables, finished with beef. #cheesebisque #comfortfood #creamy #vegetables #souplover
# Ingredients:
→ Vegetables
01 -
2 medium red onions, chopped
02 -
3 ribs celery, chopped
03 -
1 red bell pepper, chopped
04 -
3 cups carrots, chopped
05 -
4 cups Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
→ Dairy and Cheese
06 -
1/2 cup unsalted butter
07 -
2 cups half and half
08 -
1 cup asiago cheese, shredded
09 -
1 cup romano cheese, shredded
10 -
1 cup parmesan cheese, shredded
→ Broth and Seasonings
11 -
3 cups chicken stock
12 -
1 cup dry white wine
13 -
1 tablespoon fresh thyme, finely diced
14 -
2 tablespoons kosher salt
→ Other Ingredients
15 -
1 package thick-cut beef, cooked and chopped
# Steps:
01 -
In a large Dutch oven over medium heat, melt the butter.
02 -
Add chopped red onions, celery, bell pepper, and carrots. Cook until vegetables are softened, about 5 to 10 minutes.
03 -
Add potatoes, white wine, chicken stock, and fresh thyme. Stir well, cover, and simmer for 20 minutes until potatoes are tender.
04 -
Remove the pot from heat. Add half and half, shredded asiago, romano, parmesan, and kosher salt. Return to low heat and cook, stirring, for 5 minutes until cheese is melted.
05 -
Use an immersion blender to blend the soup until completely creamy and smooth.
06 -
For an ultra-smooth texture, pour the soup through a colander or sieve lined with cheesecloth, straining slowly and carefully.
07 -
Ladle soup into bowls and garnish with chopped beef, additional cheese, and minced fresh parsley if desired.
# Notes:
01 -
For added richness, garnish each serving with extra shredded cheese and a sprinkle of fresh parsley.
02 -
Serve hot with homemade breadsticks for a complete and comforting meal.