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Tomato Bisque II

Tomato Bisque II

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
JUDY HAMBY

JUDY HAMBY

I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1288 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
  2. In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
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Reviews

BLUE4MYEYES
210

BLUE4MYEYES

1/26/2007

I have made this several times and it is really, REALLY good. I have played around with it using half-and-half sometimes and cream others. I prefer using cream, because I like it creamy. I would definitely recommend using at least whole milk, and not going below that. Otherwise, it would be too watery, and not at all like a true Bisque. Also, I use canned tomatoes. Two 28 cans work perfectly. Last night I used crushed tomatoes, because it was what I had, and the boyfriend loved the bits of tomato, but I have also used tomato sauce, and I think I prefer the smoothness of it. Either way, it is a fantastic recipe, and fun to play with. It seems to come out great however you manipulate the ingredients!

YBRICK423
184

YBRICK423

12/18/2003

Very good. However, I did not use fresh tomatoes. Too much work. I used 2-16oz cans of diced tomatoes and 1- 16 oz can of tomato sauce. Also, make sure you use whole milk or half and half, 2% / skim won't cut it. I also bumped up the sugar to cut the sharpness. Turned out to be thick and creamy, very filling!

Traci.K
103

Traci.K

2/2/2005

This soup was wonderful. I did not have fresh tomatoes so I used (2) large cans of crushed tomatoes and a can of petite diced tomatoes. I also used half & half. It tasted like something from a restaurant.

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