Forget tomato soup because this crimson bisque is next level. It’s savory, sweet and a must-have on those chilly nights – plus it’s ready in no time flat.
Prep time: 5 minutes
Cook time: 10 minutes
- 6 cups tomato juice
- 2 1/2 cups chicken broth
- 1/2 cup light brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon onion powder
- 1/2 cup dry sherry
- Ground black pepper, for garnishing
- Fresh rosemary sprigs, for garnishing
Bring tomato juice, broth, brown sugar, Worcestershire sauce, celery salt and onion powder to a boil in a large pot over high heat, stirring frequently.
Remove from heat and stir in sherry. Serve with garnishing of pepper and rosemary.
ORANGE & FIELD TIP: We love to make big batches of this incredible bisque and freeze it for later. Make sure to let it cool completely and then separate into freezer-safe storage bags or containers. They’ll keep in the freezer for about 3-4 months and can be reheated on the stove over medium heat until warmed through.