tuscan tomato basil bisque

Name: Tuscan Tomato Basil Bisque
Ingredients: 2 tablespoon(s) butter; 1 large onion; 3 clove(s) garlic; 4 cup(s) peeled tomatoes; 1/2 cup(s) roasted garlic tomato paste; 2 cup(s) chicken stock; 2 1/2 cup(s) baked butternut squash, baked, peeled and cut up; 2 tablespoon(s) chopped fresh basil; 1/2 teaspoon(s) dried thyme leaves; - salt & pepper to taste; dash(es) tobasco sauce to taste; 1 1/4 cup(s) cream; 1 - red pepper, diced (this should be listed up by the onions and garlic, but i forgot it)

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156 Pinches 1 Photo

Janet Cosgrove

Yamhill, OR

Updated on Oct 29, 2011

My DIL brought over some Tomato Basil Bisque that she bought at Safeway's Deli and we all thought it was sooo good. DIL said "Why don't we make some with all the tomatoes left in the garden?" We searched online and found several recipes so did 10X the recipe (without the cream, which we thought would curdle in the pressure cooker) and ended up with 21 quarts.

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Here are the 21 quarts of soup, in my pantry, right next to the canned tomatoes.

prep time

cook time

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yield

Ingredients

2 tablespoons butter
1 large onion
3 cloves garlic
4 cups peeled tomatoes
1/2 cup roasted garlic tomato paste
2 cups chicken stock
2 1/2 cups baked butternut squash, baked, peeled and cut up
2 tablespoons chopped fresh basil
1/2 teaspoon dried thyme leaves
- salt & pepper to taste
dash tobasco sauce to taste
1 1/4 cups cream
1 - red pepper, diced (this should be listed up by the onions and garlic, but i forgot it)

How To Make tuscan tomato basil bisque

Step 1

Bake squash upside down on cookie sheet. Cool.

Step 2

In large pot, saute onions, red pepper and garlic until onions and peppers are soft.
Step 3

Dip Tomatoes in boiling water; peel & core and cut up in chunks.
Step 4

Add tomatoes, tomato paste, chicken stock, basil and thyme. (I couldn't find tomato paste with roasted garlic, so roasted some in the oven and added to the tomato paste)
Step 5

Peel and Cut cooled butternut squash in chunks and add to pot.
Step 6

Bring to a boil; then simmer for 35 minutes, stirring often.
Step 7

Puree in blender or food processor and return to pot. Splash in the Tobasco, salt and pepper and stir in the cream.
Step 8

FOR CANNING: Do not add the cream! Process quarts for 30 minutes at 10 lb. in presssure cooker. We used this recipe, multiplied by 10, and got 21 quarts. (plus some left over to sample!) When serving, heat the soup first and then stir in cream before serving.
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