Recipes

Creamy Tomato Bisque

Bisque/Cream  Soup 

• Servings: 8-10
• 1/2 cup butter
• 1 cup chopped onions
• 1 cup chopped carrots
• 1/2 cup chopped green pepper
• 1/2 cup flour
• 4 cups chicken broth (may use vegetable broth)
• 2 (28 oz) cans whole tomatoes, chopped with juice
• 2 teaspoons sugar
• 1 1/2 teaspoons basil
• 1 teaspoon tarragon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 2 bay leaves
• 2 cups light cream
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• 1/4 teaspoon white pepper
• Salt to taste

Melt butter in large pot over medium/high heat. Add onions, carrots and green pepper and sauté for about 5 minutes, or until the onion is softened. Add the flour and continue to sauté for another minute, stirring constantly. Add the chicken broth, tomatoes, sugar, basil, tarragon, cayenne pepper, thyme and bay leaves. Bring to a boil; reduce heat and simmer for 40 minutes. Remove from heat and cool slightly.

Remove the bay leaves and, working in batches, puree the soup in a blender until almost smooth. Return the pureed soup to the pot, add the cream, paprika, curry powder and white pepper; heat the soup until it is hot, but not boiling. Salt to taste.

One of my favorite foods when I was growing up was homemade tomato soup. My mother used fresh tomatoes and her soup always turned out so good. This recipe is one that I've been using for years, not my mother's, but pretty good all the same. Recently, I changed out the canned tomatoes for some fresh, roasted ones and the flavor was awesome! This is my original version using canned tomatoes, but if you would like to see the fresher version, just click onto my blog.

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Website Credit: http://thedutchbakersdaughter.blogspot.com/2009/09/creamy-tomato-bisquehelp-support.html