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Question by SWEETGOOFYGIRL: A easy but good tomato bisque recipe?
Im looking for a easy, but tasty recipe for tomato bisque soup. I had it when we went to Orlando, FL and ate at Medieval Times and feel in love with it. Now im looking to make some. I think it could become one of my favorite things to eat.

Best answer:

Answer by Betty
Here is a really easy one and one I’ve used many times. And, its tasty. No one will ever know how easy it was.

Mix some canned or jar marinara sauce/pasta sauce (not the kind with meat) with some milk or cream. Heat. Season to taste with salt, granulated garlic, white pepper and dill.

I’ve actually have used this at restuarants I’ve worked in when we needed soup in a pinch. The customers loved it.

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  1. Italian Tomato Bisque

    2 pounds Roma Tomato
    1 medium onion — sliced thin
    1 tablespoon butter
    1 tablespoon brown sugar
    2 whole clove
    1 teaspoon salt
    1/2 teaspoon black pepper
    2 teaspoons fresh basil — chopped fine
    1/2 pint half and half
    1 cup milk
    2 tablespoons chives — chopped
    1/2 cup dry red wine — (optional)
    Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley. Saute 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.

    Try this page for more recipes


    1 qt. tomatoes
    1 onion, sliced
    1 pint milk
    1 T. butter
    2 T. corn starch
    1 t. sugar
    1/2 t. baking soda
    salt and pepper to taste
    1 pint sweet cream

    Stew tomatoes and onion for 15 minutes.
    Meanwhile, heat milk in a double boiler; into this put butter, corn starch, mixed with a little milk. Stir constantly until it thickens.

    Rub tomatoes thru a sieve and return to the fire. Add sugar, pepper and salt to taste, add soda, then boiling milk.

    Into this stir in sweet cream and serve at once



    28 oz. can crushed tomatoes with tomato paste
    3 c. low-fat milk
    1/4 tsp. coarse black pepper
    1/4 tsp. white pepper
    Dash cayenne pepper
    1 tsp. garlic powder
    1 tsp. salt
    Scant 1/4 tsp. baking soda
    1 tsp. curry powder
    Roux made with 2 tbsp. butter & 2 tbsp. flour

    Pour tomatoes into a 1 quart pan and milk into a 2 quart pan. Put a very low flame under milk to warm it slowly. Put a medium flame under tomatoes then add pepper, salt, garlic powder, baking soda and curry. Bring to a slow simmer and cook 10 minutes.
    Meanwhile, make roux by mixing flour, butter and creaming them together. Add roux a little at a time to tomato mixture, stirring constantly until you cannot stir it down from the boil. Turn off flame. Slowly stir tomato mixture into warmed milk, mixing thoroughly.

    Makes about 6 cups.



    3 carrots
    3 stalks celery
    3 cans cream of tomato soup
    3 cans hot water, dissolve 1 beef bouillon cube (for thicker soup use less water)
    1/2 sm. onion, mush fine in food processor
    1 tsp. finely grated lemon rind
    1 tsp. juice
    1/2 tsp. sweet basil
    2 fresh tomatoes

    Beat ingredients together and heat to simmer. Remove seeds from peeled fresh tomatoes and dice. May use a can of peeled, diced tomatoes and remove seeds. 1/2 c. finely diced carrots
    Vegetable should be crisp, not mushy. Add vegetables to bisque and simmer.

    Serve hot with Cheese Bow-Ties.


    Take crust off slices of bread and spread with a sharp cheese spread. Roll up and tie with a narrow strips of bacon. Bake in oven 400 degrees until bacon is crisp and bread browned.



    3 tbsp. butter
    2 tbsp. olive oil
    1 lg. onion
    1 1/2 tbsp. garlic
    1 1/2 tbsp. dried basil or if fresh is used, add more
    4 c. chicken broth
    1 c. flour
    2 c. Italian plum tomatoes or 1 (2 lb.) can whole peeled or fresh tomatoes
    2 tbsp. tomato paste
    Pinch to 1/2 tsp. thyme leaves
    Salt and pepper to taste

    Saute until onions are wilted but not brown in olive oil and butter. Add garlic and saute until tender. Do not brown or burn garlic or butter. Add seasonings and all tomatoes and most of chicken broth saving about 1/2 cup to make a roux with the flour to be added near end of cooking. Simmer for 20 minutes.
    Make a roux with reserved chicken broth, add to thicken. Then puree in blender. Cook 15 minutes longer. Serve with French bread or as topping for stuffed cabbage or bell peppers.



    1/4 lb. butter
    1 c. chopped celery
    1 c. chopped onion
    1/2 c. chopped carrots
    1/3 c. flour
    2 (1 lb. 12 oz.) cans whole tomatoes, drained and chopped
    2 tsp. sugar
    1 tsp. basil
    1 tsp. marjoram
    1 bay leaf
    4 c. chicken broth
    1 pt. whipping cream
    1/2 tsp. paprika
    1/4 tsp. curry powder
    1/4 tsp. white pepper
    Salt to taste

    Melt butter in large saucepan. Saute celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf.
    Puree 1/3 of the mixture at a time in blender. Add cream, paprika, curry powder and pepper. Stir to blend. Add salt to taste. Serve hot or cold. May be refrigerated several days or frozen. Also good with cooked rice added toward end. 8-10 servings.



    1 lg. onion, chopped
    2 tbsp. butter
    1 env. chicken bouillon powder
    1/4 tsp. salt
    1/8 tsp. pepper
    1 lg. clove garlic, sliced
    1 (29 oz.) can tomatoes
    1 tbsp. snipped dill seed or 1 tsp. dried dill weed
    1/2 c. mayonnaise

    Saute onion and garlic in butter in a medium saucepan until soft but not browned, about 5 minutes. Add tomatoes, breaking them up as much as possible with the side of a spoon. Stir in bouillon powder, dill, salt and pepper. Cover and simmer gently 10 minutes.
    Transfer tomato mixture to a large bowl and cool. Stir in mayonnaise mixing thoroughly. Cover and chill. Several hours. Serve in chilled soup bowls.


  3. 1/4 cup butter
    1 small onion, finely chopped
    1 carrot, finely chopped
    2 cloves garlic, minced
    3 tablespoons all-purpose flour

    3 tablespoons tomato paste
    4 cups chicken broth
    2 (14.5 ounce) cans fire roasted diced tomatoes, drained
    6 tablespoons white sugar
    1/4 teaspoon ground nutmeg
    1 cup heavy cream
    salt and black pepper to taste

    Melt the butter in a large saucepan over medium heat. Stir in the onion, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.

    Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.

    Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full.

    Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.

    Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving

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