"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mind Blowing Tomato Bisque Recipe

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

Kimberlee Roth
Added: Tuesday, May 30, 2006


2 Tbsp butter
c chopped prosciutto (about lb -- They slice this paper thin in the deli for you)
c chopped onion
c celery
c carrots
tsp minced garlic
1 bay leaf
2 Tbsp flour
1 small can tomato paste
2 cans of diced Italian tomatoes
3 c chicken stock
1 tsp Better than bouillon Chicken flavor
2/3 c heavy cream
Salt and pepper

Melt butter in a soup pot. Add onion, carrots, celery, bay leaf, garlic, and proschutto( I cut it up in small peices with kitchen shears). Cook until the onions are clear. Add tomato paste, flour and stir for one minute. Add stock and better than bouillon and bring to a boil then simmer 20 - 30 minutes. Take out bay leaf. Add cream and season to taste. Then blend in a food processor (or I use my blender). Blend it in batches. You want it to have some texture to it. Pulse it on blend a few times and you are good. You don't want to have it so chunky you get big bits of the veggies, etc. Then warm again and add 1 tsp -1 Tbsp sugar. Serve with fresh parmesan and croutons on top. Better than Boullion is in a jar on the soup aisle. It is a paste boullion. I love the flavor.

Personal Notes:
Personal Notes:
I tried this at a soup dinner for Relief Society and this soup was gone first. I have made it several times and it is a huge hit. It is creamy and soooooo good. I was not a huge tomato soup fan but this one is now a personal favorite. Makes a good amount too.




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