This Awesome Asiago Bisque is a delicious creamy soup with a very distinct flavor. I don’t often cook with asiago cheese but this is what makes this soup delicious.
My father-in-law Bill told me that this was one of his absolute favorite recipes for me to make for him. My Homemade Pizza being his other favorite.
My Latest Videos
While this Asiago Bisque is relatively easy to make, you will need an immersion blender or something similar to achieve the desired consistency.
This soup is currently one of my favs but I also love Mom’s Vegetable Barley Soup. Delicious!
So what is the difference between Soups, Bisques and Chowders? Typically Soups are liquidy while Bisques and Chowders tend to be creamy. Additionally, Chowders tend to be seafood-based.
If you’ve never had Asiago cheese before and are curious what it tastes like, it has a sweet and nutty flavor.
Ingredient Substitution
If you have a hard time locating Asiago cheese, you can substitute it with Parmesan cheese. It will change the flavor profile of this soup a bit but will still be delicious.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.
How to Make Bacon
If you struggle to make bacon perfectly, I’ve put together a short tutorial on How to Make Perfect Bacon – 3 Ways. Check it out! My preferred method is baking it in the oven.
Gather your Ingredients
You will need the following ingredients to make this Awesome Asiago Bisque recipe (see recipe card for quantities): Yellow Onion, Celery Stalks, Carrots, Unsalted Butter, Russet Potatoes, White Wine, Low Sodium Chicken Broth, Half & Half, Asiago Cheese and Bacon.
How to Make Asiago Bisque
- In a large saucepan, melt butter and saute onions, celery, and carrots until tender.
- Add potatoes, wine, and chicken stock. Cover and cook for 20 minutes.
- Add cream and cook another 5 minutes. Remove from heat and add asiago cheese. Mix well.
- Using an immersion blender, blend the soup until you reach the desired consistency (creamy). Garnish with more cheese and crumbled bacon.
Awesome Asiago Bisque
↑ Click stars to rate
Ingredients
- 3 Cups Yellow Onion, diced
- 1 Cup Celery Stick, diced
- 3 Cups Carrots, diced
- 6 Tbsp Unsalted Butter
- 4 Cups Russet Potatoes, peeled & chopped
- 1 Cup Dry White Wine
- 2 Cups Low Sodium Chicken Broth
- 2 Cups Half and Half
- 8 oz Asiago Cheese, shredded
- 6 Slices Bacon, cooked & crumbled
Instructions
- In a large sauce pan, melt butter and saute onions, celery and carrots until tender.
- Add potatoes, wine and chicken stock. Cover and cook for 20 minutes.
- Add cream and cook another 5 minutes. Remove from heat and add asiago cheese. Mix well.
- Using an immersion blender, blend soup until you reach desired consistency (creamy). Garnish with more cheese and crumbled bacon.
Notes
Can this recipe be frozen and what would be the result.
I’ve never had to freeze this soup before. While you can freeze it in an airtight container, I would suggest thawing it out in the fridge and reheating it in a saucepan. I would be concerned that the cheese might separate into curds though which is why I personally don’t freeze it.