Tomato Bisque

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Excellent!!!!

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This recipe is a keeper. I made two modifications. . . first, I did not strain the soup. I believed the "pulp" of the vegetables would add to the soup. And second, I had about 4 ounces (1/2C of left over marscapone cheese, so I used 1/2 cup of heavy cream and 1/2 cup of the cheese. That may have made it creamier. My 4 kids loved it, also. Now, that makes it a keeper!

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This was great!

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Excellent! Cut the recipe down a bit for my husband & I. I didn't have any parsley on hand so I used more thyme sprigs. Also, to cut the calories, I used turkey bacon & added more than recipe called for to give more flavor. In addition, I used the cream very sparingly as it was actually delicious without it! As other reviewers stated, I left mine a bit chunkier as well! A definite keeper... Made with some caprese pan inis and, it proved to be a perfect meal for a cold winter night!

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I made it exactly according to the recipe and it was very good in both flavor and texture but it can be improved. First off, there is unnecessary saturated fat and cholesterol in there. Don't get me wrong, I love the fats but, I know it can be made with equal or better results when reduced in this case. The creamy texture and taste can be had by subing a few ingredients and one technique. I used olive instead of the butter for the saute. Reduce the cream to 1/4c cream and 3/4c 2% milk. I also used a cornstarch slurry instead of the flour for thickening. Second, you can cut some time outta there too by buzzing all the saute veggies in the food processor instead of chopping which also speeds up the cooking time. I added an extra carrot to total two and used San Marzano tomatoes. I also used a stick blender in the pot instead of all that transferring business just don't forget to remove the bay and thyme. My wife said it came out better the second time and she was unaware of the changes.

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The perfect tomato bisque. I added a couple of dashes of basil, used bacon crumbs so
I added a little oil to the sauté. toppling with fresh Parmesan and a lop of sour cream Yum..served with grill cheese sandwiches for the Falcon's Playoff. Hope it brings us luck!

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This was awesome! Like others, I cut the flour in half and added about 4 oz. of tomato sauce. I also used canned diced tomatoes with basic, garlic, and oregano, to add a little extra seasoning to the dish, and went with dried thyme and parsley, rather than fresh, for convenience's sake. Opted not to strain the soup. The little bit of extra texture was nice, though I could go either way. Added a pinch of sugar along with the salt at the end, too.

I doubled the recipe, and it ended up half filling my stock pot. This and some grilled cheese sandwiches fed three adults and two kids as much as we wanted, with enough leftover bisque for another meal.

Be aware that the total time needed for this recipe is going to be significantly more than the 1 hour that's advertised. Between chopping your veggies, frying your bacon, combining your ingredients, bringing to a boil, simmering, cooling, puréeing, and reheating, it's more like a 2 - 3 hour investment. But, definitely worth it.

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I have Celiac, so finding a pre-made soup without gluten is very difficult. I subbed my gluten free flour mix for the flour, and it turned out beautifully! I used my hand-held blender on the soup, and didn't bother to strain. I like my soups a little chunky. It was perfect! I made a double batch, and have some in the freezer for the next time I need a little comfort food!

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Made this a number of times, it is our staple for holiday meals and always requested! I do not do the last straining called for in the recipe as I do the final blend in a VitaMix which doesn't leave anything to strain. I do like my soup with a little texture anyway. This is an excellent, can't go wrong, recipe. You will like it!

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Absolutely amazing taste. I followed the recipe "as is" except I did not strain the soup after blending AND I added half of a 4 oz can of tomatoe paste. It tastes exactly like, if not better than, the tomatoe bisque at the hot bar at whole foods! My husband LOVED it and he's a "meat and potatoes" kind of guy.I cook great tasting food all of the time but this recipe made me feel like i'd outdone myself. (not to toot my own horn but... Thanks Food Network!!