This Tomato Bisque recipe makes a warm and comforting winter meal served in a bowl! All you need is fresh tomatoes from the garden and a few easily available seasonings!
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What makes Tomato Bisque a great fall dinner recipe?
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.
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.
Ingredients:
- Tomatoes
- Beef bouillon cubes
- Sugar
- Salt
- Pepper
- Basil
How to make Tomato Bisque?
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.
What to serve with Tomato Bisque?
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.
For more comforting soup recipes do check out our Instant Pot Beef Barley Soup recipe and this our all time favorite Chicken Taco Soup.
FAQs:
What is the difference between tomato soup and tomato bisque?
Tomato soup and tomato bisque are both tomato-based soups, but they differ in ingredients used and the texture and flavor attained.
Tomato soup has a straightforward tomato flavor, whereas tomato bisque has a richer and more complex flavor due to the added cream and butter.
Overall, tomato bisque is a more decadent and luxurious version of tomato soup, while tomato soup is a simpler and lighter option.
Can we use canned tomatoes for making Tomato Bisque?
Yes, canned tomatoes can be used to make tomato bisque. When using canned tomatoes, it's important to choose a high-quality brand that uses ripe, flavorful tomatoes.
You can also choose to use canned whole tomatoes and puree them in a blender or food processor before adding them to the bisque.
Tomato Bisque Recipe
Ingredients
Tomato Base:
- 6 Tomatoes blanched & blended
- 2 beef bouillon cubes
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon basil
Roux:
- ½ cup butter
- ⅓ cup flour 2 cups whole milk
Instructions
- 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.
Melodie
Just FYI, "rue" is actually spelled ROUX. It's French.
Shauna
This sounds awesome and I would love to make it but cannot use bouillon cubes because of the MSG. What would you use instead?
Nicole
I so want to make this! You said 6 tomatoes. I was wondering how large your tomatoes are. Just to get an idea if I have the right amount. Thanks! can't wait to try this!
Nicole
So I made this with just 5 tomatoes because that was all I had that were ripe, but a couple were huge. We LOVED this recipe. It was so yummy. My 6 year old insists on bring the leftovers to school in his thermos for lunch tomorrow. I was struggling with deseeding, so I finally just blended it all up and pushed the liquid through a fine strainer to get all the seeds out. I will for sure be making this again. Thanks!
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I also have a ton of tomatoes. Using them up this weekend in this recipe! Pinned!