I'm always looking for recipes that have great flavor and yet easily come together. This one fits the bill perfectly.
Take note of the evaporated milk & cornstarch technique. The evaporated milk & cornstarch make this soup so rich & delicious...I never missed the cream!
Tomato Bisque
From "Soup & Bread" by Crescent Dragonwagon
"Homey, warming, wonderful, this soup is a favorite with children. It is fine and low-fat, and made with cupboard staples--evaporated skim milk and canned tomatoes--so remember it next time you are snowed in."
1 tablespoon butter or mild vegetable oil
1 large onion, chopped
1 28 oz. can whole tomatoes, coarsely chopped with, their juices
1 tablespoon light brown sugar or honey
1 bay leaf
2 whole cloves
1 teaspoon dried basil
Salt & freshly ground pepper to taste
1 cup plus 3 tablespoons evaporated skim milk, or more as needed
2 tablespoons corn starch
1. In a 10-inch skillet, melt the butter over medium heat. Add the onion and saute the tomatoes with their juice, the brown sugar, bay leaf, cloves, basil, and salt & pepper. Simmer, stirring occasionally, until all is hot through, about 5 minutes.
2. Meanwhile, in a medium-size heavy saucepan, heat 1 cup of the evaporated milk to just under a boil. Dissolved the cornstarch in the remaining 3 tablespoons evaporated milk and whisk it into the hot milk. Cook, stirring constantly, until thick, smooth, and free of any raw starchy taste, about 1 minute.
3. Remove the cloves and the bay leaf from the tomato mixture. Very slowly add the tomato mixture to the hot thickened milk. (If you add it all at once, the milk may curdle.) Heat through, but do not boil. If you wish, thin the soup with extra milk. Serve immediately.
Serves 2-4 as a lunch entre, accompanied by bread.
Traca's note: Before combining the tomato mixture & the milk, I whizzed the tomato mixture in the Cuisinart.
Take note of the evaporated milk & cornstarch technique. The evaporated milk & cornstarch make this soup so rich & delicious...I never missed the cream!
Tomato Bisque
From "Soup & Bread" by Crescent Dragonwagon
"Homey, warming, wonderful, this soup is a favorite with children. It is fine and low-fat, and made with cupboard staples--evaporated skim milk and canned tomatoes--so remember it next time you are snowed in."
1 tablespoon butter or mild vegetable oil
1 large onion, chopped
1 28 oz. can whole tomatoes, coarsely chopped with, their juices
1 tablespoon light brown sugar or honey
1 bay leaf
2 whole cloves
1 teaspoon dried basil
Salt & freshly ground pepper to taste
1 cup plus 3 tablespoons evaporated skim milk, or more as needed
2 tablespoons corn starch
1. In a 10-inch skillet, melt the butter over medium heat. Add the onion and saute the tomatoes with their juice, the brown sugar, bay leaf, cloves, basil, and salt & pepper. Simmer, stirring occasionally, until all is hot through, about 5 minutes.
2. Meanwhile, in a medium-size heavy saucepan, heat 1 cup of the evaporated milk to just under a boil. Dissolved the cornstarch in the remaining 3 tablespoons evaporated milk and whisk it into the hot milk. Cook, stirring constantly, until thick, smooth, and free of any raw starchy taste, about 1 minute.
3. Remove the cloves and the bay leaf from the tomato mixture. Very slowly add the tomato mixture to the hot thickened milk. (If you add it all at once, the milk may curdle.) Heat through, but do not boil. If you wish, thin the soup with extra milk. Serve immediately.
Serves 2-4 as a lunch entre, accompanied by bread.
Traca's note: Before combining the tomato mixture & the milk, I whizzed the tomato mixture in the Cuisinart.