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 More 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! Read More
(239)

Most helpful critical review

Rating: 2 stars
10/19/2007
I followed others advice to use 2 28 oz. cans of crushed tomatoes. Much more tomatoes are required for the ratio of the white sauce added. After I added the white sauce there was hardly any tomato flavor there. I'd recommend halving the amount of milk (really a white sauce. The recipe also needed more seasonings like garlic and a lot more basil. Read More
(17)
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! Read More
(239)
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! Read More
(239)
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! Read More
(205)
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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. Read More
(115)
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! Read More
(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. Read More
(40)
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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. Read More
(38)
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! Read More
(32)
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. Read More
(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! Read More
(20)
Rating: 2 stars
10/19/2007
I followed others advice to use 2 28 oz. cans of crushed tomatoes. Much more tomatoes are required for the ratio of the white sauce added. After I added the white sauce there was hardly any tomato flavor there. I'd recommend halving the amount of milk (really a white sauce. The recipe also needed more seasonings like garlic and a lot more basil. Read More
(17)