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Tomato Bisque Recipe

Tomato Bisque Recipe photo by Taste of Home

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This bisque is perfect for the cool weather. I love to serve it with a slice of homemade bread.—Mrs. B.B. Mallory, Irving, Texas

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Tomato Bisque Recipe

Prep: 25 min. Cook: 35 min.

Yield: 8-10 Servings

25 35 60

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 teaspoons beef bouillon granules
1 tablespoon sugar
1 to 2 teaspoons salt
1 teaspoon onion powder
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon white pepper
1/2 cup butter, cubed
1/3 cup all-purpose flour
4 cups milk

Directions

In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Discard bay leaf; press mixture through sieve and set aside. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Reduce heat. Gradually stir in tomato mixture until smooth; heat through. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 171 calories, 12 g fat (8 g saturated fat), 38 mg cholesterol, 624 mg sodium, 11 g carbohydrate, trace fiber, 4 g protein.

Originally published as Tomato Bisque in Country Woman July/August 1995, p35

Bisque Basics

Bisque is a thick, rich soup that usually consists of pureed seafood and cream. Poultry, vegetables or rice are sometimes also pureed. Bisque is quicker to serve than a traditional soup because it doesn’t have to simmer for hours.

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Reviews for Tomato Bisque

Tomato Bisque

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Reviewed on Nov. 12, 2011 by bjannie

Delicious,easy to make and family raved about the taste.

Reviewed on Nov. 01, 2010 by KLHull

This was VERY good. I added 1 1/2 cups grated Parmesan to the bisque and it was delicious. Next time I will know to double the recipe because I served 8 people this soup and there was barely enough to go around.

Reviewed on Nov. 03, 2009 by janinemarieking

I used tomatoes from our garden and it was delicious! I will definitely be making it again!

Reviewed on Aug. 20, 2008 by alopex

I made this delicious recipe today using tomatoes from our family garden and milk from our dairy goats. Not only was it cost effective to feed our family of six children, but all of them loved it. (Next time I will double the batch!)