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Tomato Bisque Recipe
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Tomato Bisque Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 8-10 servings

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

Nutritional Facts

1 cup: 171 calories, 12g fat (8g saturated fat), 38mg cholesterol, 624mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 4g protein.

Directions

  1. In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. 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).
Originally published as Tomato Bisque in Country Woman July/August 1995, p35


Reviews for Tomato Bisque

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
bjannie User ID: 204546 11165
Reviewed Nov. 12, 2011

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

MY REVIEW
KLHull User ID: 5560692 22696
Reviewed Nov. 1, 2010

"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."

MY REVIEW
janinemarieking User ID: 1388756 11564
Reviewed Nov. 3, 2009

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

MY REVIEW
alopex User ID: 3032482 15041
Reviewed Aug. 20, 2008

"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!)"

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