Tomato Bisque


6 servings


  • large saucepan with lid
  • blender
  • strainer
  • stiff spoon


  • ¼ cup Aunt Sandy’s 10x Cannabutter
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken stock
  • 1 can (28 ounces) whole tomatoes, drained
  • ¼ cup brown rice, uncooked
  • 1 pinch of basil and thyme
  • 2 cups light cream
  • dash of cayenne pepper
  • 2 tablespoons chopped parsley


  • In a large saucepan saute the onions and garlic in a teaspoon ofthe cannabutter over medium heat until they are soft, but not brown
  • Add the chicken stock, tomatoes, rice, basil, and thyme. Stir and cover.
  • Bring the ingredients to a boil. Reduce heat and let simmer for 45 minutes.
  • Puree the soup in a blender.
  • Pour the blended soup through a kitchen strainer and discard the solids.
  • Return the soup to the pot and add the cream. Blend and heat the soup-do not boil.
  • Garnish with a sprinkle of chopped parsley.
  • Serve warm.

Store in an airtight container. Freezing is fine.