Thursday, October 8, 2009

Tomato Basil Bisque

One of the reasons I love the fall is because it is the start of soup making season. I occasionally make soup in the summer but it isn't as satisfying as eating it on a cool, fall day. One of my favorites is this Tomato Basil Bisque. I've adapted this from the Lion House cookbook.

Tomato Basil Bisque
Four servings

7 Roma tomatoes
2 cans (10.5 oz) reduced sodium tomato soup
1 1/4 cup cream
1 cup chicken broth
1/2 cup beef broth
1/2 bunch basil (about seven leaves) or 1 T dry basil
Salt and pepper to taste

Line a cookie sheet with foil and place whole Roma tomatoes on it. Place in the oven for 1 1/2-2 hours at 350 degrees. Tomatoes will be done when the tops begin to blacken.

Let tomatoes cool enough to peel off the skins. Place tomatoes in a blender with the basil. Blend until pureed.

In a large pot add the tomato soup and chicken and beef broth. Add the puree. Bring to a simmer for about 10-15 minutes. Then add the cream and salt and pepper. Simmer a few more minutes and then serve. We love to eat this with grilled cheese sandwiches.

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