Recipe by JUDY HAMBY
"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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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!
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.
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.
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
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