Tomato Bisque
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 (28 ounce) can crushed tomatoes
- 1 medium onion, finely chopped
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1⁄4 cup unsalted butter
- 1⁄2 cup all-purpose flour
- 2 cups half-and-half (or canned evaporated fat-free milk)
directions
- In a large saucepan, combine crushed tomato, onion, sugar, salt, pepper and 1 quart water.
- Bring to a rolling boil, then reduce heat and simmer for 45 minutes.
- Remove from heat, strain and discard solids (or save for another use, such as a tomato sauce).
- Return reserved liquid to low heat.
- In a small saucepan, melt the butter over medium heat.
- Stir in the flour, and continue stirring until the roux is golden, just slightly darker than the color of butter.
- Stir the half-and-half into the soup, then stir in the roux, a small amount at a time, until well-combined.
- Adjust seasonings.
- Cook an additional 10 to 15 minutes on low heat, stirring regularly.
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RECIPE SUBMITTED BY
Charlotte J
United States