This is how I make my BBQ sauce. A tomato based Kansas City style sauce with the perfect balance of sweet, sour, tang and spice. I use it on everything from …
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Question by : How do you make this tomato soup?
I went to Safeway the other day. It was cold, rainy and icky. I decided to get a soup, and i tried the “TUSCAN TOMATO AND BASIL BISQUE” IT WAS AMAZING!
how in the world do i make this?
Best answer:
Answer by Mia
This is a chunky tomato bisque. If you don’t want it chunky blend the whole soup not just half
Ingredients
6 celery ribs, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
Directions
In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Yield: 5 servings.
What do you think? Answer below!
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What is the purpose of the butter?
You’re using all these premade sauces from the grocery store, why not just
buy bbq sauce
Do I have to use molasses? Can I substitute or omit?
One table spoon of what ?
how long will this keep??
Gonna have to try this soon, looks good:)
Thank you!!
Please do. Let me know how you like it!
I will be using this sauce tomorrow!!! I got all the ingedients.
Been in the description box the whole time…
Any replacement for the butter? I know butter makes lots of things taste
better, but I’d rather replace it anyway :O
YES! I’ve been looking for a replacement to Sweet Baby Ray’s. Love the
taste but don’t like the corn syrup. Have you tried canning this yet?
messed up on two ingredients , but was still good. got to make another
batch “the right way” LOL and see how it turns out. i still remember what i
done the first try in case i like it better…
Use rape oil… tastes like butter – but it’s a bit “lighter”…
I don’t see why not. I’d can it just as you would ketchup. Someone informed
me on my ketchup video just today that there are instructions for doing so
on the Ball canning jar website.
Great video! Have one question, how soon can I use the sauce after cooking?
I’ve seen videos where they recommend to use after 2 or 3 days after
cooking.
i was thinking i would half the recipe. we do love bbq sauce but do not
xoexo
always use it enough to have that much around.
Taste awesom
butter? I’ve seen that on a few recipes, never used butter
looks nice, but it does not have the acid compo!
Thanks! You can use immediately although the flavor does deepen over the
course of a few days. It’s up to you.
gonna have to try this one…
thanks for this, looks great, from texas so always looking for new BBQ
sauces
No.
You can easily make this as is, use what you want and freeze the rest for
when you want to use it again. It freezes very well.
Easy, easy. Takes about 15 minutes. I also fell in love with that soup, so next time I wanted some I invented it for myself. You can make enough to serve 6 people for less than what you pay for a large jar of it in Safeway.
Get a can of crushed tomatoes. Not diced but crushed, or sometimes they are called ground tomatoes. Pour it into a pot. Add a little seasoning to taste, such as basil of course, maybe black pepper, a little salt, something with a little heat(hot sauce or crushed chilis) but not too much of it. Add some garlic powder, or fry a little chopped fresh garlic in some olive oil and then toss that in the pot with the tomatoes along with maybe a little more olive oil. Heat all that up, slowly and while stirring so it doesn’t burn. Taste it and correct the seasoning. If it seems too thick, add some water. Grate some genuine Parmesan cheese(not that stuff in a can) into the heated soup, stir a little. Done.
The Parmesan cheese is the real secret to this soup. That’s probably the thing that caught your attention even though you didn’t know it. You can even improve Campbell’s canned tomato soup quite a lot by grating some Parmesan into it. If you buy genuine Parmesan, save the ends that are too hard to grate. Use them in soup or even in spaghetti sauce, letting them cook along with it for at least 10 minutes. They add a lot of taste.
I also love mesquite seasoning in this soup. Go light on the seasonings until the soup is heated, then taste it and add if necessary. It’s easy to overwhelm the tomato and get something that’s too much like spaghetti sauce.
Tuscan Tomato & Basil Bisque.
2 tablespoons butter or extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28-ounce) can whole tomatoes, with liquid (or Fresh quartered tomatoes roast at 400 degrees for 30)
1/4-1/2 cup roasted garlic tomato paste
2 cups vegetable or organic chicken or vegetable stock
2-2 1/2 cups butternut squash, peeled and diced (Roast at 400 degrees for 30 minutes)
Salt and ground pepper to taste
2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt or cream
Several dashes of Tabasco or other hot pepper sauce
In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, roasted butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup, but do not boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.
May also be eaten chilled for a summer soup.
Here is a link to a good Tomato Bisque without the Tuscan title.
http://allrecipes.com/recipe/tomato-bisque-ii/detail.aspx?event8=1&prop24=SR_Title&e11=tomato%20and%20basil%20bisque%22&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results
You might want to take a risk and try it.