Rustic Tomato Bisque

Rustic Tomato Bisque Recipe

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Lynnda Cloutier


A rich, creamy, heart warming soup for chilly winter evenings.


★★★★★ 1 vote



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  • ·
    3 cans whole tomatoes, 28 oz. each
  • ·
    1/2 tsp. salt
  • ·
    1/4 tsp. white pepper
  • ·
    1/2 cup unsalted butter, 1 stick
  • ·
    16 (or more) shallots, sliced
  • ·
    1/4 tsp. salt
  • ·
    1/4 tsp. white pepper
  • ·
    2 tsp. sugar
  • ·
    1 1/2 tsp. salt
  • ·
    1 1/2 tsp. white pepper
  • ·
    1 tsp. cracked black pepper
  • ·
    1 tsp. cayenne pepper
  • ·
    1 t.sp. garlic powder
  • ·
    3 cups half and half

How to Make Rustic Tomato Bisque


  1. Spread tomatoes and juice over bottom of 10 x 14 inch baking pan. Season with
    1/2 t. salt and 1/4 t. white pepper. Bake in preheated 350 oven for 45 minutes,
    stirring occasionally. Melt butter in skillet. Add shallots, 1/4 t. salt and 1/4
    t. white pepper and sauté until tender. Puree tomatoes and shallots in batches
    in blender and pour into a heavy 5 quart pan. Stir in sugar, 1 1/2 t. salt , 1
    1/2 t. white pepper, the black pepper, cayenne pepper, garlic powder and half
    land half land heat to almost boiling. Reduce heat and simmer for 15 minutes.
    Stir frequently. Serves 8
    Source: Marshes to Mansions

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About Rustic Tomato Bisque

Course/Dish: Vegetable Soup

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