"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tomato Basil Bisque Recipe

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This recipe for Tomato Basil Bisque, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


2 tablespoons (1/4 stick) butter
3 cups Roma tomatoes, chopped
˝ cup bell pepper, chopped
1/3 cup chopped fresh basil
3 tablespoons sugar
3 tablespoons roasted garlic, minced
1/8 cup tomato sauce
2 teaspoon kosher salt
6 to 7 tablespoons flour
2 teaspoon black pepper
1 ˝ cups tomato juice
1 cup heavy cream
1 teaspoon chicken stock
2 tablespoons fresh lemon juice
1 ˝ cups water
1 ˝ cups onion, chopped

Melt butter in heavy large pot over medium-high heat. Add chopped fresh basil, onions, bell peppers and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in tomato juice and the remainder of ingredients except lemon juice and water. Reduce heat to low and simmer until slightly thickened, about 10 to 15 minutes. Cool soup slightly.

Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls.




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