Tomato Bisque

This is kind of a monumental post because I really don't like tomatoes and- even more so- I really really don't like tomato soup! I've never eaten it...I'd always refuse. Until one day, my sweet mother-in-law set up a dinner with my sisters-in-law, herself and I to eat dinner with Margaret Nadauld and eat a yummy dinner accompanied with her famous rolls. We had a lovely evening and the food was delicious...even though she served tomato bisque! She told us briefly how she made it and it seemed so nutritious because it had carrots and other vegetables in it. I have tried to find that recipe but have had no luck. So, I found this recipe that will have to do until I can get Sis. Naduald's recipe! PS- I really love to pair this soup with my favorite bread sticks!

Tomato Bisque

(I got this off of allrecipes.com but their picture isn't very appetizing! Someday I'll post my own!)


2 pounds tomatoes (or 2 28 oz cans crushed tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk (I've also used cream or half & half to make this extra yummy!)
parmesan cheese 

1. 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.
2. 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.