Stephanie’s Quick Tomato Bisque
Source of Recipe
My friend, Stephanie Burdett
Recipe Introduction
Stephanie told us about making this “throw together” and delicious sounding soup during one of our phone visits. She said she had served it with some upscale grilled cheese sandwiches (made with Boar’s Head caramelized onion Monterey Jack cheese from Publix deli). She developed this from another recipe that she also likes that included things like Italian seasoning, onion powder, and cheese-filled tortellini. Some of these things could certainly be included in this soup. I made it, with help from Mike’s taste buds and we loved it. I made a few additions – we tasted as we went and decided we liked it a little thinner and thought it needed additional seasoning – this recipe is written with those things in mind. NOTE: Stephanie says this soup freezes very well.
List of Ingredients
3 family-sized cans of Campbell’s tomato soup
1 can of water
2 jars of Classico sun dried tomato pesto
2 cans of petite diced tomatoes, including liquid
S&P, to taste
Garlic powder, to taste
Roasted garlic puree, to taste (I used the microwave)
Penzey’s Tuscan Sunset or Italian Seasoning, to taste
8-16 oz. Half-and-Half, as needed
Recipe
Mix the first 4 ingredients and begin adding the seasonings, but not the Half-and-Half, tasting as you go. When you think that you have the seasoning correct, allow to simmer for 15-20 minutes. Add the Half-and-Half – however creamy you want it to be. Allow to heat up and taste. Adjust the seasonings, as needed, and serve hot with grilled cheese dippers.
Makes about 5 quarts. Some to freeze or share!
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