Tuscan Tomato Basil Bisque
  Re: (...)
Does anyone have a tried and true tomato basil or tomato bisque soup recipe? Hopefully using fresh tomatoes - or a roasted tomato soup recipe?

My in-laws really like the Safeway (Von's) Tuscan Tomato Basil Bisque and I wanted to try and get close with all the fresh tomatoes just now coming out of my garden.

My kids also REALLY like tomato soup, and want me to make home made....
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Tuscan Tomato Basil Bisque by esgunn (Does anyone have a t...)
That is so funny that you should say that! My son has a very limited palate - the whole autistic/texture thing. But he loves regular old Campbell's Cream of Tomato soup and a tomato soup in a box from Trader Joe's. He just now finished two bowls of it.

You know, there is a roasted tomato soup in the Splendid Soup book (I think it's that book). I haven't made it but I'd be glad to type it out for you tomorrow. We are just now out the door to a baseball game. It looks awfully good in the picture.
  Re: Re: Tuscan Tomato Basil Bisque by Trixxee (That is so funny tha...)
Thanks Trixxee, I have that book and have marked that page. I have not tried it yet, but plan to. Just hopeing someone had a tried and true. My kids love plane old campbells tomato soup too! With grilled cheese or cheese quesadillas.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Tuscan Tomato Basil Bisque by esgunn (Thanks Trixxee, I h...)
You're welcome. For some reason my son likes the "creamy" version. (He probably gets the full fat gene from me!).
  Re: Re: Tuscan Tomato Basil Bisque by esgunn (Thanks Trixxee, I h...)
That's still one of my favorite comfort food lunches, Erin. The one from Trader Joe's is really good too. Haven't made one from scratch yet, but will be very interested to hear what the others have to say.

"Drink your tea slowly and reverently..."
  Re: Re: Tuscan Tomato Basil Bisque by Mare749 (That's still one of ...)

3 lbs ripe plum tomatoes, each cut in half length wise
1/4 C good olive oil plus 2 T divided
1 T kosher salt
1 & 1/2 t fresh ground pepper
2 C chopped yellow onions
6 garlic cloves minced
2 T butter
1/4 t crushed red pepper flakes
1 28oz can tomatoes with juice (pref. San Marzano DOC)
4 C fresh basil leaves
1 t fresh thyme leaves
1 qt chicken stock
grated parmesan cheese

Preheat oven to 400
Toss together tomatoes, 1/4C olive oil, salt and pepper
Spread tomatoes in one layer, on a rimmed baking sheet, and roast 45 min. (the smell is incredable).
In an 8 qt stockpot over med heat, saute the onions and garlic with remaining oil, the butter and red pepper flakes for 10 min until onions start to brown.
Add canned tomatoes, basil,thyme and chicken stock.
Add oven roasted tomatoes, including liquid on bakin sheet.
Bring to a boil and simmer uncovered 40 min.(The smell is overpowering!)
Blend in batches.
Serve with parmesan.

I have 12 servings frozen and plan to make more. Wonderful and keeps forever!!!
"He who sups with the devil should have a. long spoon".
  Re: Re: Tuscan Tomato Basil Bisque by Old Bay (ROASTED-TOMATO BASIL...)
Erin, we like this one...especially with fresh tomatoes!

* Exported from MasterCook *

Tomato Soup With Feta Cheese Recipe

Recipe By :by William (Uncle Bill) Anatooskin
Serving Size : 4 Preparation Time :0:00
Categories : Sides and Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
2 cloves garlic -- chopped small
1 medium onion -- chopped small
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cups chicken broth
28 ounces diced tomatoes -- canned or crush your own
1/4 cup oregano -- chopped fresh
1/16 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese

In a large saucepan, heat olive oil over medium heat. Add garlic and onion and saute' until very tender, about 5 minutes.

Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly. Pour in stock and mix well.

Add tomatoes including liquid, oregano and sugar and simmer for 12 to 15 minutes, stirring occasionally.

Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan. Bring back to simmer. Season with salt and pepper or to taste.

When serving, sprinkle some feta cheese on top as a garnish. If you are using fresh oregano, save some to sprinkle on top of the soup as a garnish. Serve Hot.

"This is a very simple soup to make. It has a nice rich color and a lively flavor. Serve it with grilled pita bread cut into wedges for dipping. Grilled garlic bread is another great dipper, or Italian bread brushed with extra virgin olive oil and
Keep your mind wide open.
  Re: Re: Tuscan Tomato Basil Bisque by Gourmet_Mom (Erin, we like this o...)
Well, here's one more - and I can't believe how close it is to Bill's. We made it in school years ago and I just love this one. I think the original came from a collaboration of a Barefoot Contessa Cookbook & The National Culinary Review Magazine.


3 lbs ripe plum tomatoes, cut in half
1/4 cup + 2 T Olive oil
1 Tbsp kosher salt
1 1/2 tsps freshly ground black pepper
2 med chopped yellow onions -- ~2 cups
6 clove garlic, minced
2 Tbsps unsalted butter
1/4 tsp crushed red pepper flakes
28 ozs canned plum tomatoes with juice
4 c fresh basil leaves, packed
1 tsp fresh thyme leaves
1 qt chicken stock or water
3 ozs Goat cheese

1. Oven - 400°
2. Toss the tomatoes, 1/4 cup olive oil, salt & pepper together
3. Spread tomatoes in 1 layer on b. sheets & roast for 45 min.
4. In stockpot over med. heat, sauté onions & garlic with 2 T olive oil, butter & red pepper flakes for 10 min., till onions start to brown.
5. Add the canned tomatoes, basil, thyme & chicken stock.
6. Add oven-roasted tomatoes, including the liquid on b. sheet.
7. Bring to boil & simmer uncovered for 40 min.
8. Pass thru a food mill fitted w/the coarsest blade. Or processor/blender.
9. Taste for seasonings.

Can be served hot or cold.
The class voted and the soup is best served cold and processed as finely as possible.


Cream of Roasted Tomato Soup

1 1/2 lbs ripe plum tomatoes
5 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon dried oregano -- crumbled(fresh)
1/4 teaspoon dried basil -- crumbled (fresh)
1/2 teaspoon fresh ground black pepper
1/2 cup finely chopped onions
1 cup chicken broth
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
sugar -- if needed
2 tablespoons freshly grated parmesan cheese -- optional

Preheat oven to 475 degrees.

Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.

Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.

Roast tomatoes until their edges are charred, about 15 to 20.

Scrape tomatoes, oil, and herbs from pan into food processor.

Process until not quite smooth (leaving small chunks and charred black specks).

In a saucepan cook onion in remaining 2 tablespoons oil until translucent.

Whisk in roasted tomato puree, broth, and wine.

Then whisk tomato paste.

Heat the cream and whisk in to the tomato mixture.

Taste and add sugar if necessary.

Stir in optional Parmesan.

Add salt and pepper to taste and bring soup to a simmer.

"Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden."
- - - - - - - - - - - - - - - - - - -

Erin, I know you said tried and true, but this is one that has fascinated me in its simplicity - I have not made it, but I have tomatoes left and I'm going to try it this a.m. I've had it quite a while and have been wanting to try it every tomato season. And, it comes from "jeremyj," who some of you know and I really trust his recipes.


This recipe comes from a little ole place in Montana. Reportedly it is the best tomato soup in the world, people stop in from all over just to have it. They give out little post cards with it on it, so i figured it would be allright to share it.

28oz can of diced tomatoes (or equivalent of fresh)
1 cup chicken broth
1 oz butter
2 T sugar
1 T chopped onion
a pinch of baking soda
2 C cream

Mix tomaotes, chicken broth, butter, sugar onions, and soda. Simmer 1 hr
heat cream in double boiler ( I just pour it into the tomatoe mixture)
add cream to hot tomatoe mixture
makes a half gallon ( a little less IMO)


hmmm, can't count either - here's three
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Tuscan Tomato Basil Bisque by cjs (Well, here's one mor...)
I got mine from the food section of the Houston Chronicle and I don't recall any credits. Really good though--Jane adds cream sometime. Really are similar!!
"He who sups with the devil should have a. long spoon".
  Re: Re: Tuscan Tomato Basil Bisque by Old Bay (I got mine from the ...)
Thanks for the one with the goat cheese, Jean! The one I posted is one I posted on the other forum a few years back. I joined that forum in an effort to find that recipe for my mom. She eats at a pizza place EVERY Tuesday at lunch, just to have their tomato feta soup. When I sent the recipe to her, she said it still wasn't quite right. I'm sending her this one.
Keep your mind wide open.

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