Creamy asiago bisque is the perfect big ol’ bowl of comfort once the weather turns cooler. Crisp, crumbled bacon, freshly shredded Asiago Cheese, and parsley top this cheesy, soul soothing soup for nothing but perfect rich coziness in each spoonful.
There is nothing better than a bowl of warm cozy comfort food once there is a chill in the air.
And I can think of no better comfort food than a bowl of asiago bisque, which is essential a bowl of rich molten cheese.
It begs for you to dunk a hunk of crusty bread into it.
No one has any complaints when I serve this for dinner.
Which thrills me because the cheese hides a pile of veggies in its lusciousness so the kids get some nutrition into them too.
It’s a lovely way to cozy up when the days get cold!
What makes a soup a bisque?
A bisque is a French style of creamy soup.
It’s generally smooth and thick and uses stock to give it extra richness and flavor.
This asiago bisque uses chicken stock to give it that extra flavor though you could certainly substitute out seafood stock for a more traditional bisque.
Ingredients
To make this you’ll need:
- Diced veggies– White onion, celery, and carrots
- Butter
- Potatoes– Peeled potatoes cut into small, bite sized pieces
- White wine– While you could use cooking wine, I highly recommend using a white wine you would drink.
- Stock– Chicken stock. If you want a more traditional bisque you could use seafood stock instead.
- Half and half– If you were to substitute this, go for something like heavy cream instead of lower fat dairy.
- Asiago cheese– Shredded
- Bacon– Crisply cooked and crumbled
How to Make
Asiago bisque might sound fancy but it is pretty easy to make!
To do it, melt the butter over medium high heat in a Dutch oven or large soup pot.
As soon as the butter’s melted, stir in the onions, celery, and carrots and saute them until tender.
Once the veggies are tender, stir in the potatoes, wine, and stock.
Reduce the heat to medium low so everything is slowly simmering.
Cover the soup and keep cooking for 20 minutes.
After 20 minutes, take the pot off the heat and stir in the cream and Asiago.
Keep stirring the soup until the liquid is smooth and the cheese is incorporated.
Serve as is, or use an immersion blender to blend it up until it’s a creamy consistency.
Garnish with bacon and more cheese before serving.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat the soup in a pot on the stove until warmed through, thinning it as needed with more stock.
Tips and Tricks
- I don’t recommend freezing this soup as it has cream in it and won’t freeze well.
- Get creative with your toppings! While we use crumbled bacon and more cheese, you could also serve it with croutons, chopped parsley, or crackers.
- Don’t want to use wine? Substitute more stock instead.
- Want to make this soup vegetarian? Use vegetable broth and omit the bacon!
Other Easy Bisque Recipes
Asiago bisque is a bowl of creamy, comforting goodness!
Make it and enjoy!
Looking for other easy bisque recipes?
Try these:
If you’ve tried this ASIAGO BISQUE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Asiago Bisque
Ingredients
- 3 cups diced white onion
- 1 cup chopped celery
- 3 cups chopped carrots
- 6 tbsp butter
- 4 cups chopped and peeled potatoes cut into small bite sized pieces
- 1 cup white wine
- 2 cups chicken stock
- 2 cups half and half
- 2 cups shredded Asiago cheese
- 6-8 strips of bacon cooked crisp & crumbled
Instructions
- In a dutch oven, or large pot, melt the butter over medium high heat, watching carefully so it doesn't burn.6 tbsp butter
- As soon as the butter's melted, add in the onions, celery, and carrots and saute, stirring occasionally, until tender.3 cups diced white onion, 1 cup chopped celery, 3 cups chopped carrots
- Stir in the potatoes, wine, and stock. Reduce to a simmer, over medium low, cover, and continue cooking for 20 minutes.4 cups chopped and peeled potatoes, 1 cup white wine, 2 cups chicken stock
- Remove the pot from heat and stir in the cream and Asiago, continuing until the soup's smooth.2 cups half and half, 2 cups shredded Asiago cheese
- You decide the consistency-- serve as is, or use an immersion blender to churn it up until it's one creamy consistency.
- Garnish with bacon and more cheese before serving.6-8 strips of bacon
Notes
- I don't recommend freezing this soup as it has cream in it and won't freeze well.
- Get creative with your toppings! While we use crumbled bacon and more cheese, you could also serve it with croutons, chopped parsley, or crackers.
- Don't want to use wine? Substitute more stock instead.
- Want to make this soup vegetarian? Use vegetable broth and omit the bacon!
frugal hausfrau says
Wow, does this sound good! Also a perfect starter for a dinner party – yeah, the one I always think I want to have but never get around to – with the good dishes, all the courses and well behaved guests and family, lol! 🙂 In my dreams, right! But in the meantime, I’d love this cozied up in my fave chair, the tv and fire going!
Michelle says
This is a must try soup!
Sounds really delicious! Especially with the bacon! Yum
Thanks
Michelle
linda says
This looks amazing and so comforting. I love the flavors and everything is better with a little more cheese! Thanks for sharing this with Fiesta Friday! 🙂
Toni says
What kind of wine did you use? Definitely want to try this!
4sonsrus says
I just use a generic white cooking wine, found near the olive oil and vinegar in my local grocery store. Any dry white should work if you prefer cooking with or have the real deal handy.
Gayle says
Will this freeze well?