Cream of Tomato Soup — Tomato Bisque Recipe

This is one of my favorite recipes. The soup is so easy to make, but the flavors are fresh and rich. I’ve had Tomato Bisque in gourmet restaurants that wasn’t as good as this soup. Make it with fresh, vine-ripened tomatoes for the very best flavor, but canned chopped tomatoes are also good when you’re in a hurry or tomatoes are out of season.

I like to make the soup without the cream and freeze it in individual portions. Then I reheat it and add a tablespoon or two of cream to the bowl of  hot soup.

Tomato Bisque Recipe

5 large tomatoes, peeled and chopped
1 quart chicken broth
2 cups heavy cream
salt and pepper to taste
fresh basil to garnish

1. Put peeled and chopped tomatoes into a saucepan with the chicken broth.
2. Bring to a boil and simmer 20 minutes.
3. Salt and pepper to taste.  Be careful with salt as some broths are salty. Remove from heat.
4. When ready to serve, add the cream.  Garnish with fresh basil.

*Be careful when reheating. Cream will curdle if boiled, reheat gently. Or do as I suggested above and add the cream to individual bowls at serving time.

More Soup and Stew Recipes

Watercress and Corn Soup

This is a delicious and different soup, sure to wow your guests.Grow your own watercress to have a constant supply available for this soup.

Watercress and Corn Soup Recipe

4 cups beef broth
1 teaspoon chopped fresh parsley
¼ teaspoon marjoram
2 cups frozen or fresh corn kernels
½ cup watercress, chopped finely
3 Tablespoons butter
salt and pepper

Simmer together: broth, parsley, and marjoram for 5 minutes.  Add corn and simmer for another 20 minutes. Strain through a course sieve if desired.  Stir in watercress and butter just before serving.  Season to taste with salt and pepper.

Seafood Gumbo Recipe

Seafood Gumbo Recipe

I always like to serve Seafood gumbo during Mardi Gras time, and this weather definitely screams SOUP to me. My family always enjoys this gumbo.

Don’t add the seafood until 10 minutes before serving. It cooks very quickly and will get tough if cooked too long.

Ingredients
2 tbsp vegetable oil
2 tbsp flour
2 onions chopped
1 green pepper chopped
1 cup chopped celery
1/2 tsp garlic salt
1/2 tbsp red pepper
4 bay leaves
2 quarts water
1 pound crab meat
1 pint oysters
1 pound raw shrimp
1 cup green onion tops
1 tbsp file’
Cooked rice

Directions
Make a dark roux by cooking the flour and oil in a large Dutch oven until the flour is brown in color.

Add the onion, pepper, and celery to the roux. Add the water and the seasonings and cook for 1/2 hour.

Add shrimp and cook for 10 minutes. Add crabmeat, oysters and green onions, and simmer for 10 more minutes. Add file’.

Serve seafood gumbo over rice.

Another good Seafood Gumbo Recipe that I like has Andouille sausage and cooks in the crockpot all day. Find the recipe here: Crockpot Seafood Gumbo