I had this at work today. It was freaking delicious. For some reason it’s also pretty much the only good soup they make.
Tangent: Why is it that vegetable bisques often are more wholly wonderful that seafood bisques? Because seafood bisques are often so rich that you become sick of the taste about halfway through. Don’t get me wrong, the flavor of a crab or lobster bisque is absolutely delightful… just in mini doses (Thomas Keller knows this… Thomas Keller ENFORCES this). But a vegetable bisque can finish quite nicely. You feel like you’ve eaten a whole meal and not even too full. Often vegetable bisques are healthier too because you need less binding agents to smooth out the soup (seafood ones need a great deal to mute the sharpness of a well-made seafood stock).