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a white bowl filled with Tomato bisque soup sprinkled with sliced chives and drizzled with olive oil|heirloom tomatoes piled high|Best tomato bisque soup recipe|tomatoes of various shapes

Rabbit Hill Inn Heirloom Tomato Bisque Recipe

Rabbit Hill Inn Heirloom Tomato Bisque Recipe

an oval white bowl of tomato soup topped with sliced chives and drizzle of olive oilThis five-star velvety heirloom tomato bisque soup recipe will become your very favorite. It is rich, silky smooth, and packed with flavor.  As a bonus, this tomato bisque recipe is vegetarian friendly and gluten free.

Chef notes:The key to this soup recipe is to use very ripe, in season heirloom tomatoes or garden grown tomatoes. The type of tomato isn’t super important. However, Chef Andrew prefers large red ones like Abe Lincoln tomatoes  or purple/black one (Black Krims tomatoes). But really, as long as the tomatoes are ripe and delicious, the specific type is unimportant. You certainly can mix and match them too.

 This Heirloom Tomato Bisque recipe yields approx 2 quarts
Have on Hand: cheesecloth, blender, mesh strainer


  • 2 large leeks, white and pale green part only, very thinly sliced
  • 1 large Spanish onion, halved and very thinly sliced
  • 4 Tbsp extra virgin olive oil
  • 4 Tbsp butter, softened
  • 8 – 10 large, ripe Heirloom tomatoes, core removed, large diced
  • 2 fresh bay leaves, or 1 dry bay leaf
  • A couple of sprigs of fresh thyme
  • 1 Tbsp Smoked Spanish Paprika
  • 1 Tbsp ground fennel seeds
  • 1 Tbsp ground coriander seeds
  • 2 cups of heavy cream
  • Chili sauce, to taste (optional)
  • Red wine vinegar to taste
  • Salt & pepper


  • In a large bowl of cold water, wash the leek slices well to remove dirt. Gently remove leeks from the water & set aside.
  • Tie the bay leaves and thyme sprigs in cheesecloth to make a sachet. If you don’t have cheesecloth, tie the bundle tightly with string. Set aside.
  • In a large/deep sauce pan, over medium heat – add olive oil and butter. Once butter is melted, add the washed leeks and onions. Season with a couple of pinches of salt to help sweat the vegetables.  Cook, stirring often, until the onions and leeks are translucent. Try not to get any golden color on the vegetables.
  • Add tomatoes. Add the sachet of bay leaves and thyme. Turn the heat down to medium low. Cook the tomatoes until they have given off most of their liquid and they are very soft – about 30 minutes. Add spices (paprika, fennel seed, and coriander seed).
  • Remove the sachet. Pour the contents of the pan into the blender. Blend on high until completely smooth.  If possible, pass this soup through a mesh strainer. This makes the texture luxurious (but does not affect the taste).
  • Pour into large container. Add heavy cream. Stir to combine. Season to taste with salt.
  • At this point, if the soup is a little thick, add some water to adjust consistency. It should have body, but not too thick. If you add water, be sure to re-season to taste with salt. Then, add chili sauce and red wine vinegar to taste as well.

Side notes:

  • This tomato bisque is better the day after you make it. But it certainly can be enjoyed right away.
  • Yes, you can freeze this bisque.  Defrost fully – if it appears “chunky”, simply stir vigorously or put it in the blender to reach desired consistency.

BONUS: Check out our online recipe files for more terrific recipes from the Rabbit Hill Inn kitchen. Use the search box for specific interests.

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