Cooking From Memory ~ A Recipe Journal


Tomato Bisque

tomato bisqueIngredients ~

  • ¼ cup (1/2 stick butter)
  • ¼ cup all-purpose flour
  • 1 cup vegetable stock
  • 3 28-ounce cans diced tomatoes, undrained
  • 2 cups cubed butternut squash
  • ½ cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ teaspoon kosher salt
  • shredded Parmesan cheese
  • fresh cracked pepper

Method ~

Melt the butter over medium heat in a 5- or 6-quart Dutch oven. Stir in the flour; cook and stir about 3 to 4 minutes or until golden.

Whisk in vegetable stock until smooth. Stir in tomatoes, squash, basil, and garlic. Bring to boiling; reduce heat. Simmer, uncovered 25 minutes, stirring occasionally. Stir in cream and salt; heat through. Using an immersion blender, blend soup until smooth.

Ladle soup into bowls. Top with Parmesan cheese and sprinkle with pepper.

Tip ~

If you don’t have an immersion blender let the soup cool slightly. Working in batches, transfer the soup to a blender or food processor, being careful not to fill more than halfway.. Cover and blend or process until smooth. Return to the Dutch Oven.

~ With thanks to the Magnolia Journal | Issue No. 12 | Wholeness | 2019


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