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Tomato Bisque II

In this video, you'll see how to make velvety tomato bisque. It’s a simple soup starring milled fresh tomatoes gently simmered with beef bouillon and herbs. To create the wonderful velvety texture, you’ll simply whisk in a milk-and-flour roux at the very end. And for a tasty vegetarian bisque, simply substitute vegetable bouillon. Watch the video, then get JUDY’s 5-star recipe for Tomato Bisque II. It’s the fresh, healthy taste of summer, and a delicious way to preserve piles of perfectly ripe garden tomatoes.

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Comments1

  • Donna Rish

I used Almond Milk for the Tomato Bisque. It was great.