Tomato Bisque, so good you wish you had some for leftovers... in that case double it! I served this with grilled cheese.
You can use this recipe with any canned tomatoes you get at the grocery store, I have also been known to do this recipe with spaghetti sauce, (especially when it's a good deal- around January and February, you can get tomato sauce for $1 a jar.) don't add spices, although I would add basil to the soup if you're using spaghetti sauce.
Creamy Tomato Soup with Home-Canned Tomatoes (serves 4-6)
Ingredients adapted from Farm Fresh Feast
- 2 Tablespoons butter
- 1 cup chopped sweet onion (or use a 1/4 cup of dried onions)
- 1 ½ teaspoons flour
- 1 quart crushed tomatoes
- 1-quart stock (I used one can 14.5 oz of Swanson's broth)
- 2 Tablespoons of fresh basil
- 2 Tablespoons tomato paste (Alanna shares a simple tip for the rest of the can)
- 2 cloves roasted garlic (I used the garlic that comes in a jar)
- 1 piece Parmesan rind (ask your fancy cheese counter to sell ya some cheap don't skip this ingredient, it's worth the flavor!)
- ¾ teaspoon salt (I used kosher)
- ½ teaspoon pepper
- 6 ounces (by volume) evaporated milk Or heavy whipping cream, or milk (depends on of your texture of the base you want. I used heavy whipping cream.)
- In a large pot (at least 3.5 quarts) over medium heat, melt the butter.
- Add onion and sauté for 5 to 8 minutes until softened.
- Sprinkle flour over top, stir to coat with butter, and cook an additional 3 to 5 minutes until lightly browned.
- Stir in tomatoes, stock, pesto, tomato paste, garlic, parmesan rind and seasonings.
- Bring to a gentle boil, then reduce heat and simmer for 30 minutes up to 2 hours.
- Before serving remove the parmesan rind and stir in the evaporated milk. Use an immersion blender (or puree in batches) if you like a smooth soup.
It's that simple! I didn't actually puree it, I thought it cooked up pretty good, I liked the textured of having some tomatoes in the soup.