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Tomato Bisque Recipe

Tomato Bisque

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

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  • on January 01, 2012

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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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  • on December 23, 2011

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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!!

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  • on December 18, 2011

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    I used this as base for a delicious soup. I used an entire package of bacon. Then I boiled three chicken breasts with a carrot, onion, thyme, celery, peppercorns, sea salt and garlic until cooked. I then shredded the chicken and added it to the soup with some fresh spinach, and frozen veggie tortellini and cooked until the pasta was done. It worked out very well.

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  • on November 19, 2011

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    Loved this recipe. Made it for a pot luck at work complete with grilled cheese sandwiches! Deelicious. I did follow what some of the suggestions were in other reviews. I used regular butter, will leave out the bacon next time - not necessary in my opinion, decreased the chicken broth to 4 cups (2 cans, increased the tomatoes to 2 cans. I think using diced tomatoes next time will be fine. Did not strain the soup after puree and I think the cream is optional as well. I did use half and half, but it tasted great without it. I used dry herbs - that worked great. And I did add the red pepper flakes - gave it just the right kick. LOVED, LOVED, LOVED IT!!!

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  • on November 14, 2011

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    I made this recipe following all steps exactly. I served it at a party of about 20 women and EVERYONE was absolutely RAVING about how delicious it was. Since then, I've been giving the recipe to everyone and I will make this recipe VERY often! (And for those that didn't use the bacon, you should, it really adds a lot of flavor

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  • on November 07, 2011

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    This recipie is a good start, but try these modifications and you will wonder why it wasn't done this way before.

    Add fresh Shallots

    Add Parsnips

    Add Butternut Squash

    Add more Bacon and some Bacon Grease!

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  • on November 06, 2011

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    Delish! Made similar modifications to other cooks: no bacon, added tomato paste, subbed whole milk for cream, pureed but didn't strain. Also added 3 freshly-roasted Roma tomatoes...not sure if that's what made it so good, but it was...I kept going back to the pot for "just a little bit more..."

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  • on October 28, 2011

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    This is a simple and easy soup and will definitely make again. I made a few changes to the recipe. because I did not have all of the ingredients. I did not have bacon so I skipped that step, I added a little tomato paste after adding the flour and then used 2% milk instead of heavy cream. Still rich and creamy but less fat. Then at the end added a little sprinkle of grated park cheese. Yuummo

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  • on October 23, 2011

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    Well Done gang.
    This is a great bisque. I doubled it to share with my elderly neighbors and it was a hit all around.

    I substituded fresh basil for the parsley.

    I will certainly add this to my favorites.

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  • on September 28, 2011

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    This was delicious! I mostly followed this recipe with the exception of adding a few ounces of tomato paste, about half a teaspoon of red pepper flakes, and about a teaspoon of basil. I also didn't strain the puree.

    Seriously though, this soup was a big hit! I can't wait to eat some leftovers for lunch tomorrow!

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