Tomato Bisque

This is my mom's recipe.  A few years ago, my dad started planting a huge vegetable garden in the summer, and it produced more tomatoes than they knew what to do with.  BLTs?  Check.  Marinara sauce?  Check.   Then she started making this tomato bisque, and it is SO delicious.  She, of course, makes it with her abundance with fresh tomatoes during the summer.  During the winter, I make it with canned diced tomatoes that I smooth out in the food processor, but I'm sure tomato puree would work the same way.

This recipe is always a treat and a crowd pleaser.  There are also some changes you can make if you want to use ingredients you already have or cut some of the fat out of the original recipe.  As with everything, the full-flavor version is better, but I couldn't notice much of a difference at all when I used 1% milk (instead of whole milk) and 1/2 stick of butter (instead of a whole stick).  I'll let you decide for yourself what you want to do. 

I strongly recommend that you try it.  You won't be disappointed.  Like Buck said over the weekend, this soup is good for your soul.

Thanks for sharing your wonderful recipe, Mom!  I love you!

Tomato Bisque

2 lbs tomatoes, peeled and seeded OR 3 (14oz) cans diced tomatoes
1 tsp salt
2 beef bouillon cubes
1 Tbsp sugar
1 qt milk
1 bay leaf
1/4 tsp basil
1/4 tsp pepper
1/3 cup flour
1/2 or 1 stick butter

If using canned diced tomatoes, pulse in food processor until in small bits, not large chunks.  Place tomatoes in a large pot over medium heat.  Stir in bouillon cubes, sugar, salt, bay leaf, basil, and pepper.  Bring to a boil, then reduce heat and simmer for 30 minutes.

In a small saucepan over medium heat, melt butter.  Whisk in flour all at once to make a roux; cook 1 minute.  Whisk in milk a little at a time, cooking and stirring constantly until thickened.  Stir into tomato mixture and heat through.