No matter the season, when it comes to comfort
food, soup in particular, nothing satisfies like tomato soup. It was probably
one of the first soups most of us experienced. It was creamy and warm
and comforting and flavorful, and that soup eating experience stayed with us
our entire lives. Now, as an adult, there is no more soup in a can for me, I
make my own.
I have a lot of good recipes for tomato soup, but this is one of
my favorites. It's from Brio Tuscan Grille and was published in
the Post-Dispatch years ago. Every time I make it and serve it,
people go crazy. It's rich and caloric, so the best way to serve this is in a cup
(or a Lotus Soup Bowl). It's a must try, so relax, put your feet up,
and enjoy a delicious bowl of homemade tomato bisque on Sip Some Soup Sunday.
TOMATO BISQUE
Makes 8 (1 cup) servings.
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 (14 oz.) cans chicken broth
2 (14 oz.) cans vegetable broth
2 chicken bouillon cubes
1 (6 oz.) can tomato paste
2 1/4 cups canned tomato puree
1 (0.4 oz.) package Hidden Valley Ranch dressing mix
6 tablespoons cornstarch
2/3 cup water
4 cups heavy cream
In a large pot, melt butter over medium heat. Whisk in flour; cook, stirring, 3 minutes. Whisk in chicken and vegetable broths; add bouillon, whisking until it dissolves. Bring to a boil. Whisk in tomato paste and puree. Add dry ranch dressing mix; stir until smooth. Simmer 15 minutes over low heat.
In a small bowl, combine cornstarch and water; stir until smooth. Stir into soup. Increase heat to medium; bring to a boil, stirring constantly. Reduce heat to low; cook 4 minutes. Stir in cream; cook until hot, but do not let return to a boil.
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 (14 oz.) cans chicken broth
2 (14 oz.) cans vegetable broth
2 chicken bouillon cubes
1 (6 oz.) can tomato paste
2 1/4 cups canned tomato puree
1 (0.4 oz.) package Hidden Valley Ranch dressing mix
6 tablespoons cornstarch
2/3 cup water
4 cups heavy cream
In a large pot, melt butter over medium heat. Whisk in flour; cook, stirring, 3 minutes. Whisk in chicken and vegetable broths; add bouillon, whisking until it dissolves. Bring to a boil. Whisk in tomato paste and puree. Add dry ranch dressing mix; stir until smooth. Simmer 15 minutes over low heat.
In a small bowl, combine cornstarch and water; stir until smooth. Stir into soup. Increase heat to medium; bring to a boil, stirring constantly. Reduce heat to low; cook 4 minutes. Stir in cream; cook until hot, but do not let return to a boil.
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