"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." — JUDY HAMBY
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beef bouillon, crumbled
ground black pepper
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!
I followed others advice to use 2 28 oz. cans of crushed tomatoes. Much more tomatoes are required for the ratio of the white sauce added. After I added the white sauce, there was hardly any tomato flavor there. I'd recommend halving the amount of milk (really a white sauce. The recipe also needed more seasonings like garlic and a lot more basil.
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!
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.
I love, love this recipe! I do not have a food mill, so I peeled and seeded the tomatoes, then used my hand blender to puree. So good, thank-you!
We thought this recipe was excellent. I used canned crushed tomatoes instead of fresh and 2% milk. It's also even better if you add a little more fresh pepper and sprinkle parmesan cheese over the top just before serving.
Loved It!! I may never buy canned tomato soup again. I used two large cans of crushed tomatoes (processed 1 can in the food processor). I used 3 cups of 1% milk and 1 cup of whipping cream. I also added more sugar, basil and threw in some garlic. I will definitely make again.
Excellent! I made this the day before I hosted a luncheon, then reheated the soup in a covered soup pot (as in a ceramic pot with a lid) inside the oven. I think it tasted better the day I served it, since the flavors had 24 hours to blend nicely. Had some soup left over, it freezes well. Used canned tomatoes, but want to try fresh next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Bisque II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 256
See how to turn fresh tomatoes into an incredibly velvety bisque.
See how to make quick tomato soup from scratch.
This creamy soup is made with fresh tomatoes, cream, and butter.