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Tomato Bisque III

Tomato Bisque III


"This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex."
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55 m servings 297 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 754 mg
  • 30%

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. Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
  2. Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
  3. Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
  4. Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

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Read all reviews 109
  1. 152 Ratings

Most helpful positive review

This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. ...

Most helpful critical review

It tastes like Campbell's soup. Too sweet.

Most helpful
Most positive
Least positive

This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. ...

Delicious - WITHOUT the flour and without the sugar. Not only is neither necessary, but I believe the soup is better without them both. The soup is sweet enough, thick enough, as is. To be on t...

Beautifully done, SWEETJAM! I love the unexpected nutmeg (I used lots) and the smokiness of the fire-roasted tomatoes. I made a double batch of this because I'm clever. I didn't put the cream in...

Fantastic! I left out the nutmeg and the sour cream, and pureed the entire mixture. The result was smooth, creamy, and exactly the kind of tomato soup I've been trying to make for years! I se...

For those that are having trouble finding "fire roasted diced tomatoes" I found them in the healthy/organic section of our grocery store. I however went the cheaper route and used zesty diced to...

I've made this recipe close to a dozen times. I make it pretty much as is, though I only use 2 tablespoons sugar, leave out the cream, and garnish it with fresh chopped basil. Everyone who tri...

Fantastic! I used a whole 6 ounce can of tomato paste and a little more cream, but this was divine! I served this with cheesy bread (a baguette halved and cut into 4ths with butter, garlic powde...

This was very good. I didn't like the idea of the cream so I omitted it and it turned out to be a nice, rich tomato soup. I also omitted the flour, as it thickens up beautifully with the tomat...

My husband is still raving about this three months later. It's delish!

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