Tom Bisque
📜 Collection: Patsy Collection | ✍️ Attribution: Unattributed | 📂 Category: Soups A classic handwritten recipe for comforting tomato bisque, featuring options for fresh onions, canned tomatoes, milk, and thickening flour.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 4 servings |
🔪 Key Equipment
- Saucepan
- Blender
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Onion | Chopped |
| 1/8 cup | Margarine | None |
| 2 cans | Tomatoes | Diced (29 oz) |
| 3 cups | Milk | None |
| 1/4-1/3 cup | Flour | None |
| 2 tsp | Sugar | None |
| 1/2 tsp | Salt | None |
Instructions
Preparation and Cooking
- Cook 1 chopped onion in 1/8 cup margarine until translucent.
- Puree the cooked onion and 2 cans diced tomatoes in a blender.
- Heat the mixture in a saucepan until bubbling.
- Add 1/4-1/3 cup flour mixed with a little milk to thicken.
- Add 3 cups milk gradually until soup thickens to the desired consistency.
- Stir in 2 tsp sugar and 1/2 tsp salt to taste.
💡 Make-Ahead & Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
