Creamy Tomato Bisque

Ingredients

• 1 can 8 oz tomatoes
• ½ cup celery, chopped
• 1 Tbsp onion, chopped
• 1 Tbsp or 3 bouillon cubes instant chicken bouillon
• 1 cup water
• 1 large tomato, pared and chopped
• ¼ cup butter
• 2 Tbsp flour
• 1 cup 1/2 pint cream
• 1 Tbsp sugar

Method

1. Combine the water, canned tomatoes, celery, onion and bouillon. Cover and simmer 20 minutes. Place in a blender and blend until smooth.
2. Cook the chopped fresh tomato in 2 tablespoons of the butter about 5 minutes. Melt the remaining butter in a saucepan and stir in the flour. Slowly add the cream; cook and stir over low heat until thickened.
3. Stir in the bouillon-tomato mixture, the cooked tomatoes and the sugar. Heat thoroughly.

Notes

Rosauers recipe card SP-19 ("nice way to start a meal"). Serves 4.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom