Fresh Tomato Bisque
Begin with fresh Roma Tomatoes. The skin from the tomatoes needs to be removed. This is done easily by a quick blanch in boiling water.
Fill a pot with water and bring to a boil. Carefully place the tomatoes into the water and simmer 1-2 minutes, just until the skin splits.
Carefully remove the tomatoes to a colander from water with a slotted spoon.
Allow the tomatoes to cool until you can handle them with your hands.
Meanwhile, saute coarsely chopped onion in butter.
In addition to the brown sugar, bay leaf, whole cloves, salt, pepper and basil, I like to add 2 bouillon cubes for added flavor.
Seeding the tomatoes
When the tomatoes are cool enough to handle, remove the skin and seeds. The skins will easily fall off ~ the time consuming part is removing the seeds. Try not to lose too much of the juice when discarding the seeds.
Add the seeded tomatoes to the pot of sauteed onions along with the bay leaf, brown sugar, whole cloves, salt, pepper, basil and bouillon cubes. Simmer until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves and carefully transfer mixture to a blender and puree. The soup is very hot, so take care that is doesn’t splatter and cause burns. I find it helps to leave the lid just slightly ajar.
Return soup mixture to pot and stir in cream and milk to desired consistency.
Serve with croutons and snips of chives or basil.
Fresh Tomato Bisque
- 2 pounds ripe tomatoes, chopped (about 6 tomatoes)
- 1 medium onion, sliced thin
- 1 Tablespoon butter
- 1 bay leaf
- 1 heaping tablespoon brown sugar
- 2 whole cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons finely chopped fresh basil
- 2 bouillon cubes (optional)
- 1 pint light cream (you might want to begin with 1/2 pint and add more as desired)
- 1 cup milk
- 6 large croutons
- 2 tablespoons chopped chives
- Skin and seed tomatoes.
- Sauté the onion in butter.
- Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil and bouillon cubes
- Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
- Remove bay leaf and cloves.
- Transfer mixture to blender and puree. (Or strain through a coarse sieve.)
- Add cream and milk.
- Heat through.
- Served topped with toasted buttered croutons.
- Sprinkle with chopped chives or additional basil.
Some side suggestions you might also like…
And for dessert…
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