Tomato Bisque Soup
November 6, 2007 – 2:04 pmOn a cold and blustery day like today Tomato Bisque soup is really good.
Start with a bechamel sauce:
2 tablespoons flour
2 tablespoons butter
2 cups of milk
In a saucepan melt the butter and add the flour whisking for a minute or so to cook the flour slightly, removing the rawness. Slowly whisk in the two cups of milk. When slightly thickened add a little bit of nutmeg.
Then add:
1 can of petite diced tomatoes with juices (approximate size 15 ounce)
1 can of tomato sauce (approximate size 15 ounce)
some frozen chopped spinach to taste (as much or as little as you like)
some orzo (half a cup or so)
simmer gently until the orzo is cooked through or save a little time with the soup itself by precooking the orzo.
Add salt and pepper to taste and there you go. Fabulous!
6 Responses to “Tomato Bisque Soup”
Looks yummy!
This is a recipe I will definitely try. Thanks for sharing.
By sue on Nov 6, 2007
That sounds absolutely yummy! I wonder if it’d work just as well with rice flour? I haven’t tried making a bechamel sauce with it, or even a roux, yet.
But since I do have all of the ingredients… I know what I’m having for dinner tonight!
By Venomous Kate on Nov 6, 2007
If the rice flour will work for a roux, which is what you are making for the bechamel, then it will work. If you can use rice flour for thickening, then I’d say go for it!
It is absolutely outstanding soup.
PictSweet makes a bag of frozen chopped spinach that’s like a bunch of 1/4-1/2 cup sized bunches. Makes it easy to use just a little or a lot. I just put a plastic spring clothes pin on the bag and stick it back in the freezer.
By kimsch on Nov 6, 2007
I just navigated over from the Anchoress and she is right, that Tomato Soup looks wonderful. Thanks for sharing it!
By Viola Jaynes on Nov 7, 2007
Thanks for visiting Viola. I hope you come back!
By kimsch on Nov 7, 2007