How To Make Tomato Bisque Soup

 One of our most requested soup recipes from our customers since the publication of our cookbook.

When making this soup recipe, feel free to adjust the seasonings and ingredients as necessary to your tastes.  This recipe has been reduced from a large quantity recipe that we use at the restaurant.

Ingredients:

1/4 pound butter

1/2 medium onion, finely chopped

3/4 cup white flour

1 quart whole milk, warmed

1 46-ox. can tomato juice

2 teaspoons Worcestershire sauce

2 28 oz cans tomatoes, peeled and diced

3/4 teaspoon ground Greek Oregano

dash of white pepper

1/2 cup sugar (optional)

3/4 teaspoon kosher salt

Sauté onions in butter until transparent.

Sift in the flour, stirring vigorously and constantly. 

Whisk in warmed milk until it starts to thicken, about 10 minutes or until it starts to bubble. 

Add the tomato juice, Worcestershire sauce and diced tomatoes, again stirring constantly just to a boil. 

Slowly add the rest of the ingredients and bring back to boil.

This recipe can be stored in the freezer for up to 6 months.