Brenda's Curried Tomato Bisque |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A very flavorful soup for a cold winter day. I guestamated on the seasonings, probably a touch on the higher side. I also cooked it a few hours ahead and let it cool in the fridge before reheating it for dinner. Ingredients:
28 ounces crushed tomatoes |
8 ounces tomato paste |
3 cups low-fat milk |
1/4 teaspoon coarse black pepper |
1/4 teaspoon white pepper |
1 dash cayenne pepper |
1 teaspoon garlic powder |
1 teaspoon salt |
scant 1/4 tsp. baking soda |
1 teaspoon curry powder |
roux made with 2 tbsp. butter & 2 tbsp. flour |
Directions:
1. Pour tomatoes into a 1 quart pan and milk into a 2 quart pan. Put a very low flame under milk to warm it slowly. Put a medium flame under tomatoes then add pepper, salt, garlic powder, baking soda and curry. Bring to a slow simmer and cook 10 minutes.
2. Meanwhile, make roux by mixing flour, butter and creaming them together. Add roux a little at a time to tomato mixture, stirring constantly until you cannot stir it down from the boil. Turn off flame. Slowly stir tomato mixture into warmed milk, mixing thoroughly.
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