Asiago Bisque

This smooth and creamy Asiago Bisque recipe is perfect for a cold night in when you’re in the mood for something different. The bacon garnish adds a savory crunch that you will love. Definitely a restaurant quality recipe!

Asiago Bisque

This Asiago Bisque has the perfect balance of flavors. A little bit of wine, a creamy broth, a few potatoes, and of course….Asiago cheese.

I am a huge soup fan. I eat it all year long. Classic favorites include my Split Pea Soup and my French Onion Soup, (super popular here on the blog). But sometimes it’s nice to have something a little bit different. That’s where this Asiago Bisque comes in.

Ingredients

• Butter
• Yellow Onion
• Carrots
• Celery
• Potatoes- I use Russets
• White Wine- Additional chicken broth may be used instead
• Chicken Broth- homemade broth is best if possible, especially in soups.
• Half and Half
• Asiago Cheese- Shredded from a block at home for creamiest consistency. The higher quality, the better.
• Bacon- To Garnish

How to Make it

• Melt butter in a medium saucepan over medium heat. Add diced carrots, celery, and onions. Cook until softened, about 5 minutes.
• Add potatoes, wine, and chicken broth. Cover and cook for 35 minutes, until potatoes are fork tender.
• Gradually pour in the half and half, stirring as you do so.
• Remove soup from heat. Gradually sprinkle in the cheese and stir to combine.
• Blend until creamy. And immersion blender makes this easy to do right in the soup pot.
• Garnish with bacon and serve.

Storage

Cream based soups such as this don’t reheat quite as well when reheated due to the dairy components, however you can refrigerate for up to 3 days and reheat on the stove or in the microwave.

Reheating from a frozen state isn’t ideal for this particular soup.

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Asiago Bisque

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

4.5 from 2 votes

Servings: 4 servings

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This thick & creamy Asiago bisque is topped with crunchy bacon and a touch of parsley. It's a simple, yet savory, must-try recipe!

Ingredients

US Customary - Metric

• ▢ 3 Tablespoons butter
• ▢ 1 cup diced yellow onion
• ▢ 3/4 cup diced carrots
• ▢ 3/4 cup diced celery
• ▢ 1.5 cups peeled & cubed potatoes
• ▢ 1/2 cup white wine, Pinot Grigio is a good one
• ▢ 1 cup chicken broth
• ▢ 1 cup half and half, at room temperature
• ▢ 1 cup shredded Asiago cheese
• ▢ 4 slices cooked bacon, chopped

Instructions

• Add butter, onions, carrots, and celery to a medium saucepan and heat on medium until vegetables are tender.
• Mix in the potatoes, then add the wine and chicken broth. Cook, covered, for 35 minutes or until potatoes or tender.
• Slowly pour in the half and half and heat for another 5 minutes.
• Remove the soup from heat and mix in the Asiago cheese.
• Blend the soup until creamy or until slightly textured, depending on your preference. I used my Immersion Blender for this.
• Spoon into serving bowls and garnish with crumbled bacon. Serve.

Nutrition

Calories: 445kcal, Carbohydrates: 21g, Protein: 16g, Fat: 30g, Saturated Fat: 16g, Cholesterol: 76mg, Sodium: 903mg, Potassium: 723mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4765IU, Vitamin C: 18.6mg, Calcium: 417mg, Iron: 3.2mg

Course: Soup

Cuisine: American

Author: Stephanie