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Italian Tomato Bisque

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Roma tomato

  2. 1 lb 454g / 16oz Onion - sliced thin (medium)

  3. 1 tablespoon 15ml Butter

  4. 1 tablespoon 15ml Brown sugar

  5. 2 Whole cloves

  6. 1 teaspoon 5ml Salt

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  8. 2 teaspoons 10ml Finely-chopped fresh basil

  9. 1/2 Half-and-half

  10. 1 cup 237ml Milk

  11. 2 tablespoons 30ml Chopped chives

  12. 1/2 cup 118ml Dry red wine -

Instructions Jump to Ingredients ↑

  1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley.

  2. 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.

  3. 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.)

  4. Heat up in a sauce pan and sprinkle chives on top before serving.

  5. This recipe yields 4 servings.

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