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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tomato Bisque Soup Recipe

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This recipe for Tomato Bisque Soup is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz carrots; finely diced
4 oz celery; finely diced
4 oz onions; finely diced
1 1/2 tsp chopped garlic
6 black peppercorns
1 tbsp parsley stems
1 bay leaf
3 oz flour & 3 oz. margarine (thickening agent)
1 qt chicken stock
24 ounce can diced tomatoes
8 ounce can tomato paste
1 pt whipping cream
salt and pepper to taste
Directions:
Directions:
In a 4 quart soup pot cook carrots, celery, onion, garlic, black pepper, parsley stems, bay leaf and chicken stock, diced tomatoes, and tomato
paste. Simmer about 1 hour.

Strain this mixture into a container and put reserve liquid back into soup pot.

Make a roux by mixing flour and margarine and cook about 1 minute. Whip roux into stock base to thicken. Finish with whipping cream and salt and pepper. Top cups of soup with grated parmesan cheese and chopped parsley.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
I make it with Fat Free Half and Half instead of whipping cream and it's very good and even lower in fat.

 

 

 

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