Tomato Bisque III

Tomato Bisque III

96
SWEETJAM 45

"This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex."

Ingredients

55 m servings 297 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
  2. Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
  3. Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
  4. Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

Reviews

96
  1. 136 Ratings

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Most helpful

This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. ...

Most helpful critical

It tastes like Campbell's soup. Too sweet.

This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. ...

Delicious - WITHOUT the flour and without the sugar. Not only is neither necessary, but I believe the soup is better without them both. The soup is sweet enough, thick enough, as is. To be on t...

Beautifully done, SWEETJAM! I love the unexpected nutmeg (I used lots) and the smokiness of the fire-roasted tomatoes. I made a double batch of this because I'm clever. I didn't put the cream in...

Fantastic! I left out the nutmeg and the sour cream, and pureed the entire mixture. The result was smooth, creamy, and exactly the kind of tomato soup I've been trying to make for years! I se...

For those that are having trouble finding "fire roasted diced tomatoes" I found them in the healthy/organic section of our grocery store. I however went the cheaper route and used zesty diced to...

I've made this recipe close to a dozen times. I make it pretty much as is, though I only use 2 tablespoons sugar, leave out the cream, and garnish it with fresh chopped basil. Everyone who tri...

Fantastic! I used a whole 6 ounce can of tomato paste and a little more cream, but this was divine! I served this with cheesy bread (a baguette halved and cut into 4ths with butter, garlic powde...

Erring on the side of caution, I started small with the fat/flour ratio, 1 Tbs each, which did initially produce a lumpy roux, but nothing the all mighty immersion blender couldn't smooth out. ...

This was very good. I didn't like the idea of the cream so I omitted it and it turned out to be a nice, rich tomato soup. I also omitted the flour, as it thickens up beautifully with the tomat...