Tomato Bisque II

138 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
JUDY HAMBY
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (138)

Rate This Recipe
BLUE4MYEYES
162

BLUE4MYEYES

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
155

YBRICK423

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
85

Traci.K

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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