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Tomato Bisque II
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Tomatoes simmered with beef bouillon, sugar, and roux-thickened milk for a velvety bisque.
Ingredients:
  • 2 pounds tomatoes
  • 2 cubes beef bouillon, crumbled
  • 1 tablespoon white sugar
  • 0.25 teaspoon dried basil
  • 0.25 teaspoon ground black pepper
  • 0.5 cup butter
  • 0.33333334326744 cup all-purpose flour
  • 1 quart milk
Instructions:
  • Pass the tomatoes through a food mill to eliminate seeds and skins. Transfer them to a sizable pot over medium heat. Mix in the bouillon, sugar, salt, bay leaf, basil, and pepper. Boil, then simmer for 30 minutes. If storing, proceed with canning.
  • Melt butter in a small saucepan over medium heat. Add flour all at once and whisk to create a roux. Cook for 1 minute. Gradually pour in milk, stirring constantly until thickened. Combine with tomato mixture and heat through.

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