Tomato Bisque_edited

Tomato Bisque

10 servings
Dish Size:
3.5 Quart
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January 14, 2016


  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • 2 teaspoons beef bouillon granules
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 bay leaf
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon white pepper
  • 1/2 cup butter, cubed
  • 1/3 cup flour
  • 4 cups whole milk


  1. Place diced tomatoes, beef bouillon cubes, sugar, salt, onion powder, bay leaf, basil and white pepper in a pot. Cook over high heat until mixture comes to a boil, stirring occasionally. 
  2. Reduce heat to a simmer. Simmer uncovered for 30 minutes. 
  3. Remove bay leaf and discard. 
  4. Pour mixture through a mesh sieve and set aside. 
  5. In large saucepan melt the butter over medium-high heat, stirring constantly. Whisk in flour until smooth.
  6. Gradually whisk in milk. Bring to a boil over medium-high heat, stirring constantly. Boil for 2 minutes
  7. Reduce heat to low and carefully stir in tomato mixture until smooth and heated through.
  8. Pour into your 3.5 quart temp-tations® soup tureen. Keep covered until ready to serve. 
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