I was at my brother Darien’s house a few weeks ago and he had made Tomato Bisque. I’m not really a fan of Tomato Soup/Bisque – or should I say I wasn’t a fan, until I tasted his (and then photographed it because it looked so nice). And actually, it’s not his recipe – he got it from a friend who brought his family this soup after Darien was in an accident and had to rehabilitate for many, many weeks. He was so happy to have this soup because he could only eat soft or liquid foods (boring) and he loved it! By the way, God is good and Darien is doing much better! Anyway, I loved the soup too, so I thought I’d share. Here you go.
Darien’s Tomato Bisque
2 – 15oz cans stewed tomatoes
1 medium onion sliced thinly
1 tsp butter
1 bay leaf
1 heaping tbls brown sugar
1 tsp salt
1/2 tsp black pepper
2 whole cloves
2 tsp finely chopped fresh basil
1 pint light cream
1 cup milk
2 tbls chopped chives
croutons
- Saute the onion in the butter for 1 minute
- Chop the tomatoes and add to the onions
- Add the Bay leaf, sugar, cloves, basil, salt and pepper
- Simmer for about 25 minutes, stirring occasionally
- Remove the bay leaf and cloves. **very important, if you leave the cloves in, it won’t be good. : )
- Puree the tomato mixture in food processor or blender
- Add the cream and the milk
- Heat through but don’t boil.
Makes six servings. I’d top this with the croutons and serve as an appetizer to any dish. Or serve it with good bread and a spinach or arugula salad.
Enjoy!
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