Italian Tomato Bisque
Italian Tomato Bisque recipe
Yield
8 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
tomatoes
roma |
|
| 1 | medium |
onions
sliced thin |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | whole |
cloves
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
basil
fresh, chopped fine |
*
|
| ½ | pint |
light cream (half&half)
|
*
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
chives
chopped |
|
| ½ | cup |
red wine
dry, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
tomatoes
roma |
|
| 1 | medium |
onions
sliced thin |
|
| 15 | ml |
butter
|
|
| 15 | ml |
brown sugar
|
|
| 2 | whole |
cloves
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | ml |
basil
fresh, chopped fine |
*
|
| 237 | ml |
light cream (half&half)
|
*
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
chives
chopped |
|
| 118 | ml |
red wine
dry, optional |
*
|
Directions
Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley.
Sauté onion in butter a few minutes, then add all ingredients except the milk and cream.
Simmer for about 25 minutes, and remove the cloves.
Transfer to a blender or food processor, and puree.
Add half and half, and the milk.
(If preparing before-hand, put aside in the refrigerator at this point. ) Heat up in a sauce pan and sprinkle chives on top before serving.
Serve with balsamic vinegar drizzled and some sour cream on top if needed.
