I've tried to make low-cal tomato bisque to no avail, so this time I decided to just dive in and stop disappointing my taste-buds. Switched up a few things because of what I had on hand...vegetable bullion instead, 1T fresh chopped basil, 1T butter, 1T flour and 1cup heavy whipping cream. Perfect tomato flavor and outstanding rich-ness. I don't own a food mill but I wanted the texture so instead of blending the tomatoes I threw them into the stock pot and used a fine potato masher to break up the tomatoes into fine bits before adding the seasoning. I simmered 20 min covered and 10 min uncovered. Only came out to 3 cups of soup (my own fault with the changes) but outstanding! I'll definitely use this as my base if I ever try a "low-cal" version again. Next time I'll add some red pepper flakes to the rue to add a spicy kick.
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I've tried to make low-cal tomato bisque to no avail, so this time I decided to just dive in...