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Ingredients
| red tomatoes: 2 lbs |
| beef bouillon: 2 (crumbled) |
| granulated sugar: 1 Tbl |
| salt: 1 tsp |
| bay leaf: 1 |
| dried basil (ground): 1/4 tsp |
| black pepper: 1/4 tsp |
| salted butter: 1/2 cup |
| all-purpose flour (unsifted): 1/3 cup |
| 2% milk: 1 qt |
Tomato Bisque II
Credit: AllRecipes
User rating:
"I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down."
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Prep Time
30 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
Directions
- Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
- In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.