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“Because there just aren't enough tomato bisque recipes out there.... ;-) The recipe calls for 1% milk because it's meant to be a low-fat recipe; however, feel free to use whole milk or even half and half if you're not worried about fat content.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For Bisque:
  2. In a blender, combine milk, tomatoes, tomato paste, ancho chile powder, garlic, and onion. Puree. Pour into stock pot and bring to a boil. Reduce heat to simmer, cover, and cook over medium heat for 15 minutes, stirring often. Remove from heat and let cool to room temperature.
  3. Strain soup stock into a deep bowl, pushing as much pulp through the sieve as possible. (You could skip this step.).
  4. Return stock to pot and add remaining ingredients. Bring to a simmer and cook for 15 minutes, stirring frequently. Remove from stove and let cool. Refrigerate at least 4 hours or overnight. Garnish with Cilantro Salsa before serving.
  5. Cilantro Salsa:
  6. Combine all ingredients in blender and puree. Store in refrigerator for up to 2 weeks. Makes 3/4 cup.

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