Monday, October 19, 2009

Tomato Bisque

Yesterday I was staring at 4lbs of tomatoes that ripened on my windowsill this past week. What to do?

Then I remembered my favorite tomato bisque and quickly set down to making it.

This is not your run of the mill Campbell's soup people. You don't even have to like that stuff to like this. It's SO good!

This recipe is perfect as is so you really don't have to make any adjustments to it at all. I however, did not have any beef bullion and used homemade chicken stock I had made a few days before. I just cooked it down longer. I also did not put the tomatoes through a food mill as after cooking for the longer time I just mashed them a little with a fork, I don't mind some chunks anyway. You could also use a hand blender if you wanted a smoother texture like the picture.

Also, I used the same amount of butter/half& half (that is what I had and you really don't need to use heavy cream) that one would use for 2 lbs of tomatoes for 4lbs of tomatoes. It's still really rich and you won't feel as naughty eating it. You can even used canned tomatoes for this, although I prefer fresh.

I used yellow and pinkish tomatoes so the color of this soup is a little like sunset.

1 comment:

Karley Ziegler Mott said...

Oh, I will try this one for sure! When we lived in Savannah, I used to order the Tomato Basil Bisque at Clary's Cafe for lunch each week. It was heavenly...this post reminds me of that and I am eager to try!