Easy Tomato Bisque with Fresh Tomatoes
Classic tomato soup is always such a great comfort food, but it really doesn’t take much more effort to elevate it to a rich, decadent tomato bisque.
- 2 lbs tomatoes
- 2 tsp beef bouillon base
- 1 Tbsp white sugar
- 1 tsp salt
- 1 bay leaf
- 1/4 tsp ground black pepper
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1/3 cup fresh basil, chopped plus extra for serving
For a smoother texture, run the tomatoes through a food mill to remove seeds and skins. For a chunkier texture, blanch the tomatoes to remove the skins, remove seeds by hand and finely dice.
Place tomatoes in a large pot over medium high heat. Stir in the bouillon sugar, salt, bay leaf and pepper. Bring to a boil, then reduce temperature and simmer 30 minutes.
In a non-stick saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly. Once all milk is incorporated, add fresh basil. Continue cooking and stirring until thickened.
Stir milk mixture into the tomato mixture and heat through. Garnish with fresh basil and serve with a delicious grilled cheese sandwich.