Tomato Bisque II

Tomato Bisque II

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"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."
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1 h 15 m servings 420 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1288 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
  2. In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.


  1. 204 Ratings

Most helpful positive review

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 wo...

Most helpful critical review

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 t...

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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 wo...

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...

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 ...

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!

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. ...

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...

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 se...

This bisque is fabulous!! I also used canned tomatoes plus a can of petite diced for texture. I would also recommend adding more sugar, and salt & pepper to taste. I also added a bit more dri...

Make this soup! Believe the reviews! It's an excellent recipe, and very forgiving with slight alterations. Lots of people seem to be using canned tomato. I have made both and the fresh is 10x be...

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