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Tomato Basil Bisque
printable version (new window) |
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| Source: |
Allrecipes.com |
| Yield: |
10 Cups |
| Serving Size: |
1 Cup |
| Servings: |
10 |
This recipe is based on Tomato Bisque II from AllRecipes.com. It's a pretty simple recipe for a tasty and rich soup. Based on feedback from user reviews, I made a few changes.
First, I increased the sugar a little bit. Then, instead of using fresh tomatoes (too much work), I use canned. Instead of dried basil, I used fresh (better flavor). Instead of milk and boullion cubes, I use a mixture of stock and milk for the majority of the liquid and some heavy cream for richness.
If you want to make it vegetarian, you could use olive oil instead of butter, mushroom stock instead of beef or chicken and soy milk instead of milk and cream. |
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Ingredients
| Tomato Base |
| Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Pepper, Black
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0.5 Teaspoon |
3 |
0 |
0 |
0 |
Tomatoes, Canned, Crushed
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1 (28 oz) Can |
196 |
0 |
46 |
13.1 |
Bay Leaf
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1 whole (to be removed) |
0 |
0 |
0 |
0 |
Sugar, granulated
|
2 Tablespoon |
110 |
0 |
28.4 |
0 |
Tomatoes, Canned, Diced
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1 (28 oz) Can |
168 |
0 |
42.2 |
8.4 |
Basil, Fresh
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4 Sprig (1 Bunch) |
4 |
0 |
0 |
0 |
Salt
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1 Teaspoon |
0 |
0 |
0 |
0 |
| Roux |
| Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Stock, Chicken
|
2 Cup (or any stock) |
16 |
1 |
0 |
0 |
Milk, Skim
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2 Cup |
180 |
0 |
24 |
16 |
Butter, Unsalted
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1 Stick |
815 |
92.1 |
0.1 |
1 |
Cream, Whipping
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1 Cup |
821 |
88.1 |
6.6 |
4.9 |
Flour, AP
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0.5 Cup |
228 |
0.6 |
47.7 |
6.5 |
| Total: |
2541 |
181.8 |
195 |
49.9 |
| Per Serving: |
254 |
18.2 |
19.5 |
5 |
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| Instructions
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click for a larger image |
| Chiffonade and mince the basil. |
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| Mix the tomatoes, salt, pepper, sugar, basil and bay leaves in a stock pot and simmer over medium-low heat for about 30 minutes. |
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| Meanwhile, make the roux using the butter and flour. For the liquid, first mix in the mushroom stock, then the milk, then the cream. |
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After your tomato base is finished simmering and after you have boiled the creamy roux, pour the roux into the tomato base.
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Mix the two bases until smooth. Bring to a boil, then remove from the heat and season with salt and pepper to taste.
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Serve while hot and garnish with a little basil chiffonade.
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