French Vegetable Bisque

This is our vegetarian version of a rich lobster bisque, and it is a favorite among the staff. Everyone loves its flavor—creamy and spicy.


  • 8 tablespoons (1 stick) butter, cut into pieces
  • 1 large onion, chopped
  • 4 shallots, chopped
  • ¼ cup chopped parsley
  • ½ teaspoon dried thyme
  • 4 carrots, chopped
  • ½ bunch celery, chopped
  • 1 large potato, diced
  • 1 cup white wine
  • 2 28-ounce cans whole tomatoes, crushed with your hands
  • 1 zucchini, chopped
  • 1 cup brown rice, uncooked
  • ½ bunch broccoli, bottom 1 inch removed and discarded, chopped
  • 1 quart milk
  • 1 cup heavy cream
  • 2 or 3 shakes Tabasco
  • Salt to taste
  • 1 teaspoon black pepper


  1. Melt the butter in a large uncovered pot. Add the onions, shallots, parsley, and thyme. Cover and cook over low heat, stirring frequently, for 15 minutes or until onions are tender. Add the carrots, celery, potato, wine, tomatoes, and zucchini. Bring to a boil over medium heat, uncovered. Lower the heat, stir in the rice, and simmer, stirring frequently about 1 hour until the rice is cooked.
  2. Stir in the broccoli and continue cooking for 15 minutes. Stir in the milk, cream, Tabasco, salt, and pepper. Taste for seasoning.