Cannabis-infused Recipe: Tomato Bisque

September 7, 2021   |   By "Aunt Sandy" Moriarty

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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.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty