Tomato Bisque II recipe

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Ingredients

2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
¼ teaspoon dried basil
¼ teaspoon ground black pepper
½ cup butter
⅓ cup all-purpose flour
1 quart milk

Nutrition Info

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
servingSize: -
sodium: 1288.5 mg
sugar: 20.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.)

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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