I did a search for Mock Bisque soup. I found a reference in 1880. The cooking class was teaching it in 1902. Sixteen years later The Boston Cooking School was promoting this dish in the The Boston Cooking-School Cook Book.
Here is an excerptCHAPTER 8.
SOUPS.
It cannot be denied that the French excel all nations in the excellence of their cuisine, and to their soups and sauces belong the greatest praise. It would be well to follow their example, and it is the duty of every housekeeper to learn the art of soup making. How may a hearty dinner be better begun than with a thin soup? The hot liquid, taken into an empty stomach, is easily assimilated, acts as a stimulant rather than a nutrient (as is the popular opinion), and prepares the way for the meal which is to follow. The cream soups and purees are so nutritious that, with bread and
butter, they furnish a satisfactory meal.
Soups are divided into two great classes: soups with stock; soups without stock. . . .
Mock Bisque Soup
2 cups raw or canned tomatoes
Bit of bay leaf
2 teaspoons sugar
3/4 cup stale bread crumbs
1/3 teaspoon soda
4 cups milk
1/2 onion, stuck with 6 cloves
1/2 tablespoon salt
Sprig of parsley
1/8 teaspoon pepper
1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or souffled crackers.
Web source
1901-02 UL Culinary School
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