Tomato Bisque
"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
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Bisque
- 1 1⁄2 cups 1% low-fat milk
- 2 tomatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried ancho chile powder
- 1 garlic clove, minced
- 1 medium onion, chopped
- 2 tablespoons masa harina, preferably blue corn
- 1⁄4 cup chopped pimiento
- 2 teaspoons turbinado sugar (regular sugar is ok)
- 1 teaspoon lime juice
- 1⁄2 teaspoon horseradish
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon habanero salsa (optional)
-
Cilantro Salsa
- 2 tablespoons diced green chilies
- 1 garlic clove, minced
- 1⁄4 cup white onion, minced
- 1 dash habanero salsa (optional)
- 1⁄2 cup chopped fresh cilantro, lightly packed
- 3 tablespoons canola oil
- 1 tablespoon lime juice
- 1 tablespoon nonfat sour cream
directions
-
For Bisque:
- 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.
- Strain soup stock into a deep bowl, pushing as much pulp through the sieve as possible. (You could skip this step.).
- 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.
-
Cilantro Salsa:
- Combine all ingredients in blender and puree. Store in refrigerator for up to 2 weeks. Makes 3/4 cup.
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Reviews
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I'm giving this four stars because the flavor was great...however, this recipe made two very small servings for me. It was a bit time consuming to make for such a small yield. The finished product was very thick, though; maybe it would make four servings if it had some tomato juice or puree added to it after it is strained. By the way, the cilantro salsa recipe is delicious and yields plenty for four bowls of soup (I think I'll use the leftovers with some baked fish tomorrow). Thanks for this interesting variation on tomato soup - with some tweaking I think it will be great!
RECIPE SUBMITTED BY
JeriBinNC
United States
I was born and raised for the most part in Georgia. Since 1997 I've lived in the beautiful mountains of western NC, where I spend way too much time at work and not nearly enough time camping! I have a partner of 15 years (Lee) and 3 kids--2 grown and 1 teenager still at home. Lee doesn't cook, but she's my cooking cheerleader, and she and my son will always at least try anything I make, no matter what.
Camping is one of my favorite things to do. Other favorite ways to spend my time are doing beadwork, knitting, and making homemade soap. I should also admit that I spend waaaay too much time on the internet, but the bright side of that is that it brought me to Zaar! I spend a ridiculous amount of time here, but I love every minute of it. It's also has helped cure me of my pathological cookbook buying. I used to call cookbooks with full-page glossy photos my food porn. ;-) Now, thanks to all the talented photographers here, I can get all the food porn I want!
I love to read recipes, which most of my friends think is just weird. I suspect, though, that a lot of you don't think it's weird at all! I love to cook, but only when I want to. I also love to entertain and wish I had time to do more of it. I love trying new recipes. I was a vegetarian (vegan, actually) for several years, and that's when I got hooked on trying so many different cuisines. I still love vegetarian foods, but I do eat some meat, fish, and dairy/eggs now. I still try to keep it healthy and eat as little processed food as possible, but I'm not totally strict about it. Sometimes I want some good old junk food--I just try to make it home-made junk, so at least I know what's in it!
My pet peeve is willful ignorance. Grrrr
