The Chef Dan’s Dan Seidman’s bourbon-BBQ sauce was used to complete the grilled, perfectly roasted, slow-cooked ribs.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds tomatoes
- 2 cubes beef bouillon, crumbled
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 bay leaf
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- ½ cup butter
- ⅓ cup all-purpose flour
- 1 quart milk
Instructions
- Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you’re going to can this mixture, process it now.)
- In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 18 g |
| Sodium | 1289 mg |
| Sugars | 21 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
My wife made this and I’m shocked there was only 240, five star ratings. Liquid silk! Absolute home run!
This bisque was truly heavenly. I had a container of Campari tomatoes from Costco and a 1/2 gallon of half and half that were needing to be used. The only substitution I used was substituting italian seasoning instead of dried basil as I didn’t have any. This soup was plenty thick. This soup was rich and truly decadent. What a great recipe; it reminds me of the tomato soup my mom used to make when I was a child. Next time, I may add any leftover jarred pasta sauce I have leftover to the tomato mixture as i think it would add a nice dimension (alr). Definitely try this recipe!
This recipe is the reason I don’t buy canned tomato soup anymore. As written it’s lovely and you should absolutely try it as written – I usually make substitutions though: I use a 28-oz can of diced and a 28-oz can of crushed tomatoes in place of the fresh tomatoes (just for faster prep and longer shelf life of the ingredients), add 1 teaspoon of chopped garlic, use 1 tablespoon of Italian seasoning instead of the bay leaf & basil, and use 1 litre of half & half instead of the milk. Only takes about 20 minutes from start to finish this way, and the resulting tomato stew is filling, flavourful, and perfect with grilled cheese sandwiches.
I have made this SO many times! Come fall and winter, it one of my top, go to soups! We love it!
Awesome! I didn’t have any bay leaves the first go. I used about 7 fresh basil leaves instead of the dried. I prefer the tomato flavor so I used only about half the cream sauce I made using the roux and 2.25 cups milk and .75 cups HWC.
Really good. Using garden tomatoes make the bisque so sweet. Easy to make.
I am asked to bring this to every work lunch. I make it with heavy cream instead of making a roux and I use 2 large cans of crushed tomatoes and 1 15 oz can of petite dice tomatoes. I also double all the spices. So good!!
favorite
Used 2 16 oz cans petite diced (no salt added) tomatoes and 1 16 oz tomato sauce, also no salt added. Did not purée. Used 1 1/2 C heavy cream plus 2 C low-fat milk. Made the roux first, then added rest of the ingredients. We loved the soup. I did notice the next day the pieces of tomato had toughened so would strain or purée next time.
My absolute go to. The family loves it!
28 oz tomatoes, one Italian, purée
Definitely will make again. Did it with fresh tomatoes this time, but might try the canned next time.
Used fresh tomatoes & a can of diced tomatoes. I sautéd some fresh onion & garlic in oil and cut down the sugar a little, then added a can of chicken stock & left out the beef bouillon, then I only used 2 cups of milk in the roux. I puréed the tomatoes before adding the roux. Added in a dollop of sour cream after the roux.
I blanched and peeled the tomatoes first to make it easier to put them through the food mill, and I halved the amount of milk because I like mine with more tomatoes. This soup is sooooooo good!
Ever time I make this for a party……RAVE reviews!
Pain in the butt! It was good but we’re gonna try using tomato sauce.
Loved this recipe. Instead of one quart of milk I used 1/2 quart of milk and 1/2 quart of heavy whipping cream. Yummy. However, next time I will add twice the milled tomato amount.
I love this recipe and my twin 4 year olds ask for it all of the time. Delicious with homemade bread. Because of lactose issues we use almond milk and reduce the butter, but it still turns out great!
I love this soup, even though I make it with canned tomatoes. I use San Marzano tomatoes, and it’s so good, but I don’t add the flour or milk. I don’t like tomato soup with milk in it. I do add the butter to the soup, though. It’s so good, like BJ’s restaurant soup. Thank you for this recipe, I have made it twice now in the last couple weeks. I am going to grow the San Marzano tomatoes next year just for this soup.
I’ve had an abundance of tomatoes in my greenhouse this year so as they were ripening, I froze them whole in a zipper bag just for this soup. I use the exact ingredients but cook a little different to make it less time consuming and much less wasteful. Rough chop the tomatoes and cook them down about ten minutes. When soft, mash them a little with a potato masher. Then put them in the mill to strain off the stems, seeds, and skins. Much quicker this way and you don’t waste as much fruit.
I made a dairy free, gluten free version that came out super delicious. Substitutions: instead of fresh tomatoes, I used 2 cans of diced tomatoes and 1 can of tomato sauce. Instead of flour, I used all purpose GF flour. Instead of milk, I used soy milk. So easy to make and so yummy!