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    Home » Recipes » Soups, Stews & Chowders

    Awesome Asiago Bisque

    Published on June 17, 2017 - Updated on January 16, 2023 by Chef Rodney - 2 Comments - This post may contain affiliate links.

    19 shares
    Jump to Recipe
    An Awesome Asiago Bisque! Tons of flavor thanks to the Asiago cheese. Cheesy goodness in a bowl in less than 1 hour.
     
    Awesome Asiago Bisque

    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.

    Awesome Asiago Bisque

    While this Asiago Bisque is relatively easy to make, you will need an immersion blender or something similar to achieve the desired consistency. This 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.

    Awesome Asiago Bisque

    If you've never had Asiago cheese before and are curious what it tastes like, it has a sweet and nutty flavor. If you have a hard time locating Asiago cheese, you can substitute with Parmesan cheese. It will change the flavor profile of this soup a bit but will still be delicious.

    If you've ever wondered what part of the pig Bacon comes from check out the picture below. Surprised?

    Pork Cuts Diagram

    🥓 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.

    And don't throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.

    white cooking wine

    🥃 Alcohol Warning

    Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
     

    An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on hand.

    For more great recipes like this one, I suggest you check these recipes out:

    • bowl of guiso de maiz
      Cuban Corn Stew (Guiso De Maiz)
    • Cuban Beef Ropa Vieja
      Cuban Beef Ropa Vieja
    • lemon risotto
      Lemon Risotto with Peas
    • italian tuna casserole
      Italian Tuna Casserole

    📋 What Ingredients do I need

    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 soup until you reach desired consistency (creamy). Garnish with more cheese and crumbled bacon.

    Awesome Asiago Bisque

    Awesome Asiago Bisque

    An Awesome Asiago Bisque! Tons of flavor thanks to the Asiago cheese. Cheesy goodness in a bowl in less than 1 hour.
    5 from 1 vote
    Print Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Soups & Chowders
    Cuisine American
    Servings 4
    Calories 811 kcal

    Ingredients
     

    • 3 Cups Yellow Onion, Chopped
    • 1 Cup Celery Stick, Chopped
    • 3 Cups Carrots, Chopped
    • 6 tablespoon Unsalted Butter
    • 4 Cups Russet Potatoes, Peeled & Chopped
    • 1 Cup Dry White Wine
    • 2 Cups Low Sodium Chicken Broth
    • 2 Cups Half and Half
    • 2 Cups Asiago Cheese, Shredded
    • 6 Slices Bacon

    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

    → Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
    → Contrary to popular belief, a whole head of celery is called a stalk and a single “stick” from the stalk is called a rib. Since most call a rib of celery "stalk", I use the term Celery Stick to try and avoid any confusion.

    Nutrition

    Calories: 811kcalCarbohydrates: 60gProtein: 34gFat: 44gSaturated Fat: 23gCholesterol: 104mgSodium: 1387mgPotassium: 1708mgFiber: 7gSugar: 19gVitamin A: 17475IUVitamin C: 24.9mgCalcium: 859mgIron: 2.9mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    More Soup & Chowder Recipes

    • chili chicken stew
      Chili Chicken Stew
    • Bowl of Chili Verde
      Lisa’s Chili Verde
    • split pea soup
      Green Split Pea Soup with Ham
    • corn chowder with ham
      Delicious Corn Chowder with Ham
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    Reader Interactions

    2 Comments

    1. Bridget McGuinness

      May 02, 2022 at 7:17 am

      Can this recipe be frozen and what would be the result.

      Reply
      • Chef Rodney

        May 02, 2022 at 9:31 am

        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.

        Reply

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