Total Time
40mins
Prep 40 mins
Cook 0 mins

Because there just aren't enough tomato bisque recipes out there.... ;-) The recipe calls for 1% milk because it's meant to be a low-fat recipe; however, feel free to use whole milk or even half and half if you're not worried about fat content.

Ingredients Nutrition

Directions

  1. For Bisque:.
  2. In a blender, combine milk, tomatoes, tomato paste, ancho chile powder, garlic, and onion. Puree. Pour into stock pot and bring to a boil. Reduce heat to simmer, cover, and cook over medium heat for 15 minutes, stirring often. Remove from heat and let cool to room temperature.
  3. Strain soup stock into a deep bowl, pushing as much pulp through the sieve as possible. (You could skip this step.).
  4. Return stock to pot and add remaining ingredients. Bring to a simmer and cook for 15 minutes, stirring frequently. Remove from stove and let cool. Refrigerate at least 4 hours or overnight. Garnish with Cilantro Salsa before serving.
  5. Cilantro Salsa:.
  6. Combine all ingredients in blender and puree. Store in refrigerator for up to 2 weeks. Makes 3/4 cup.

Reviews

(1)
Most Helpful

I'm giving this four stars because the flavor was great...however, this recipe made two very small servings for me. It was a bit time consuming to make for such a small yield. The finished product was very thick, though; maybe it would make four servings if it had some tomato juice or puree added to it after it is strained. By the way, the cilantro salsa recipe is delicious and yields plenty for four bowls of soup (I think I'll use the leftovers with some baked fish tomorrow). Thanks for this interesting variation on tomato soup - with some tweaking I think it will be great!

Aunt Cookie March 13, 2007

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