239 Ratings
  • 5 star values: 181
  • 4 star values: 40
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 3

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.)

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  • 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.

Nutrition Facts

420 calories; 28.5 g total fat; 81 mg cholesterol; 1288 mg sodium. 31.8 g carbohydrates; 11.7 g protein; Full Nutrition


Reviews (193)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/26/2007
I have made this several times and it is really REALLY good. I have played around with it using half-and-half sometimes and cream others. I prefer using cream because I like it creamy. I would definitely recommend using at least whole milk and not going below that. Otherwise it would be too watery and not at all like a true Bisque. Also I use canned tomatoes. Two 28 cans work perfectly. Last night I used crushed tomatoes because it was what I had and the boyfriend loved the bits of tomato but I have also used tomato sauce and I think I prefer the smoothness of it. Either way it is a fantastic recipe and fun to play with. It seems to come out great however you manipulate the ingredients!
(237)

Most helpful critical review

Rating: 1 stars
10/28/2011
I have always been afraid to make tomato soup before but I had the ingredients for this one (or so I thought) so I tried it. I used canned tomatoes and a bit of tomato sauce like some of the other posters and that worked great. I just made sure to mix them up really good in my Magic Bullet. I came to find out I had NO bay leaves or bay of anything but I did have some Mrs. Dash sodium free and dumped all my little sample packs of that in the soup (it has bay in it and prett much all the other ingredients). I put a bit of red pepper in it (I like a bit of bite to my soup) salt pepper and some garlic salt. I will say that is says is makes 4 servings but this made about 6 servings. Maybe because I added the tomato sauce to it but I used the exact measurements when it came to the milk. I had no cream and the 1% milk I used did fine. Thanks for the recipe. My son belched all though dinner (compliment to the cook) and ate 2 bowls of it. He is only 6. THANKS!!
(2)
239 Ratings
  • 5 star values: 181
  • 4 star values: 40
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
01/26/2007
I have made this several times and it is really REALLY good. I have played around with it using half-and-half sometimes and cream others. I prefer using cream because I like it creamy. I would definitely recommend using at least whole milk and not going below that. Otherwise it would be too watery and not at all like a true Bisque. Also I use canned tomatoes. Two 28 cans work perfectly. Last night I used crushed tomatoes because it was what I had and the boyfriend loved the bits of tomato but I have also used tomato sauce and I think I prefer the smoothness of it. Either way it is a fantastic recipe and fun to play with. It seems to come out great however you manipulate the ingredients!
(237)
Rating: 5 stars
12/18/2003
Very good. However I did not use fresh tomatoes. Too much work. I used 2-16oz cans of diced tomatoes and 1- 16 oz can of tomato sauce. Also make sure you use whole milk or half and half 2% / skim won't cut it. I also bumped up the sugar to cut the sharpness. Turned out to be thick and creamy very filling!
(205)
Rating: 5 stars
02/02/2005
This soup was wonderful. I did not have fresh tomatoes so I used (2) large cans of crushed tomatoes and a can of petite diced tomatoes. I also used half & half. It tasted like something from a restaurant.
(115)
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Rating: 5 stars
09/09/2008
I love love this recipe! I do not have a food mill so I peeled and seeded the tomatoes then used my hand blender to puree. So good thank-you!
(48)
Rating: 5 stars
11/05/2006
Loved It!! I may never buy canned tomato soup again. I used two large cans of crushed tomatoes (processed 1 can in the food processor). I used 3 cups of 1% milk and 1 cup of whipping cream. I also added more sugar basil and threw in some garlic. I will definitely make again.
(40)
Rating: 5 stars
01/05/2004
We thought this recipe was excellent. I used canned crushed tomatoes instead of fresh and 2% milk. It's also even better if you add a little more fresh pepper and sprinkle parmesan cheese over the top just before serving.
(38)
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Rating: 5 stars
08/06/2012
Make this soup! Believe the reviews! It's an excellent recipe and very forgiving with slight alterations. Lots of people seem to be using canned tomato. I have made both and the fresh is 10x better. Take the extra time. (if you don't have a food mill just Blanche the Tomatoes put in boiling water For 10 seconds then into Ice water. The skin will peel right off. Take out the seeds then run the tomatoes through a food processor or blender.) Follow the rest of the instructions! I personally add 2x the dried basil and also add about 8 fresh basil leaves. Use half and half instead of milk for a creamier texture. I would suggest using 3 cups instead of a full quart for more tomato flavor. Also I add a little garlic powder. It's very easy and forgiving to make. Defintely give it a try!
(31)
Rating: 5 stars
11/13/2007
Excellent! I made this the day before I hosted a luncheon then reheated the soup in a covered soup pot (as in a ceramic pot with a lid) inside the oven. I think it tasted better the day I served it since the flavors had 24 hours to blend nicely. Had some soup left over it freezes well. Used canned tomatoes but want to try fresh next time.
(28)
Rating: 4 stars
11/16/2005
This bisque is fabulous!! I also used canned tomatoes plus a can of petite diced for texture. I would also recommend adding more sugar and salt & pepper to taste. I also added a bit more dried basil oregano and some onion powder for a kick. Thanks for a wonderful recipe!
(20)