Please consult the OU's guidelines for checking fruits and vegetables.

Marsha’s Famous Tomato Bisque
This recipe is kosher for Passover.
Marsha’s Famous Tomato Bisque Eileen Goltz | Dairy
1 hour, 10 minutes 20 minutes
50 minutes

  • 3 fat large Vidalia onions, chopped
  • 4 Tablespoons butter
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 Tablespoons sugar
  • 1 small can tomato paste
  • 1 large can chopped/diced tomatoes, with liquid
  • 3 large baking potatoes
  • Water
  • Dill*
  • Parsley
  • ½ to 1 cup milk, half and half, or cream (optional)

  1. In a large stock pot melt the butter and cook the onions with the sugar, salt and pepper (stirring frequently) until they are very soft, about 15 to 20 minutes.
  2. Add the potatoes, tomato paste, tomatoes and their liquid and enough water to make sure that the potatoes are covered.
  3. Bring the soup to a boil and then cover and simmer until the potatoes are soft (about 1/2 hour).
  4. Add fresh parsley (great for leftover from seder), dill, salt and pepper and more sugar to taste.
  5. Emulsify in a blender, food processor or with an immersion blender until smooth; add milk if desired (or half and half).
  • *Fresh dill is best but dried will do in a pinch
  • Best if served the next day and reheated.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.