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When I think about Fall, comfort food comes to mind. I definitely do not make gorgeous homemade meals during the week, but on the weekend I like to make a meal that is going to make my family and me very happy. This Tomato Bisque does just that and I love how easy it is to make. You don’t need any fancy equipment. Just some gorgeous tomatoes and lucky for us, my mom’s garden was overflowing.
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I kid you not when I say that her garden was overflowing. She couldn’t pick them fast enough and when you walked into her kitchen all you saw were tomatoes. They were on every windowsill and in multiple bowls on the counter. Avery has even taken to grabbing one of the sill and taking a large bite as if it’s an apple. She is quite the character and, although she did not enjoy a raw bite of a fresh tomato, she absolutely loved my Tomato Bisque. I started off by just sharing a spoonful, but before I knew it, I had none left in my bowl because she couldn’t get enough.
I not only love tomato bisque because it comes straight from our garden, but also because of how domestic it makes me feel when I make it. I don’t use any fancy equipment, but you definitely could use a food mill. I blanch my tomatoes in boiling water for 30 seconds and then place them into an ice bath. In order to make it easier to peel the skin off, I very lightly slice the skin. I then simply slide the skin off with my fingers. It comes off so easily. I promise! Before placing the tomatoes into the food processor, I slice the tomatoes in half and scoop out the gel in the middle in order to remove the seeds. The ones that you miss will go unnoticed.
Aside from liking to hand process the tomatoes, I also enjoy creating a roux and that’s large because I’ve finally figured out how to create a good one. My mom’s gravy depends upon a good roux and when you’re pairing it with our Perfect Roast Turkey, you don’t want to mess it up. The key is to make sure that you cook off the flour taste without burning the butter. You need to faithfully stand over it, in order to get it to the perfect consistency. The color changes just a bit once it is ready for the milk.
The tomato bisque is perfectly paired with grilled cheese, which happens to be Avery’s favorite sandwich. I cut just about everything into sticks for her. It just makes it easier for her to manage and our tomato bisque is perfect for dipping grilled cheese sticks.
- 6 Tomatoes blanched & blended
- 2 beef bouillon cubes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon basil
- 1/2 cup butter
- 1/3 cup flour 2 cups whole milk
- Blanch, seed and then blend 6 tomatoes.
- Add the blended tomatoes to a large pot and add in the beef bouillon, sugar, salt, pepper and basil and bring to boil.
- Once it boils turn it down to simmer.
- Meanwhile, create the rue by melting the butter over medium heat.
- Add in the flour and cook off the flour taste over medium to low heat while constantly stirring.
- Slowly add in the milk while constantly stirring.
- Add the rue to the tomato basil mixture and continue to simmer.
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