Italian Tomato Bisque

Italian Tomato Bisque

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  • 2 lb
    roma tomatoes
  • 1 medium
    onion, thinly sliced
  • 1 Tbsp
  • 1 Tbsp
    brown sugar
  • 2
  • 1 tsp
  • 1/2 tsp
  • 2 tsp
    basil, fresh chopped
  • 1/2 pt
    half and half
  • 1 c
  • 2 Tbsp
    chives, chopped
  • 1/2 c
    red wine, optional

How to Make Italian Tomato Bisque


  1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
  2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream; simmer for about 25 minutes, and remove the cloves.
  3. Transfer to a blender or food processor, and puree.
  4. Add half and half, and the milk - (If preparing before-hand, put aside in the refrigerator at this point).
  5. Heat up in a sauce pan and sprinkle chives on top before serving.

Printable Recipe Card

About Italian Tomato Bisque

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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