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.
Provided by JUDY HAMBY
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- 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.)
- 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.
Nutrition Facts : Calories 420 calories, Carbohydrate 31.8 g, Cholesterol 80.6 mg, Fat 28.5 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 17.8 g, Sodium 1288.5 mg, Sugar 20.8 g
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Ponassou Maurice Coulibaly
[email protected]Yum!
R G
[email protected]This was a great recipe! The soup was easy to make and turned out really creamy and flavorful. The grilled cheese croutons were a fun addition. I'll definitely be making this again.
Andrew Valenzuela
[email protected]This soup is absolutely delicious! It's the perfect comfort food for a cold day. I love the way the flavors of the tomatoes, cream, and cheese come together. I will definitely be making this again!
Aguaka Christmas
[email protected]I've made this tomato bisque several times and it's always a hit! The flavors are so rich and creamy, and the addition of the grilled cheese croutons is genius. I highly recommend this recipe!