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Tomato Bisque II

Tomato Bisque II


"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

See full nutrition

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.

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  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.

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Read all reviews 182
  1. 226 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...

Most helpful
Most positive
Least positive

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...

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...

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...

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