A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cream of Tomato Bisque
- add review
- #9293
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
6 ounces carrots, finely diced
4 ounces celery, finely diced
4 ounces onions, finely diced
1 1/2 teaspoon chopped garlic
6 black peppercorns
1 tablespoon parsley stems
1 bay leaf
3 ounces flour
3 ounces margarine (thickening agent)
1 quart chicken stock
1 can (24 ounce size) diced tomatoes
1 can (8 ounce size) tomato paste
1 pint whipping cream
salt and pepper, to taste
directions
In a 4 quart soup pot cook carrots, celery, onion, garlic, black pepper, parsley stems, bay leaf and chicken stock, diced tomatoes, and tomato paste. Simmer about 1 hour.
Strain this mixture into a container and put reserve liquid back into soup pot. Make a roux by mixing flour and margarine and cook about 1 minute. Whip roux into stock base to thicken. Finish with whipping cream and salt and pepper. Top cups of soup with grated parmesan cheese and chopped parsley.
added by
nutrition data
392 calories, 31 grams fat, 24 grams carbohydrates, 6 grams protein per 1 cup.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
November 20, 2010
This is really not too difficult and extremely delicious! I ended up taking the "pulp" and pureeing with my hand-blender...once is was pureed, I returned it into the soup and continued to hand-blend it (just to be sure it would still be smooth and creamy). It made the soup 10x better!
April 28, 2008
Really great Tomato Bisque, full of flavour