This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the “real stuff” so I don’t know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it’s alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!
Total time: 1 hours 5 minutes
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 6 serving(s)
Ingredients:
| 2 tablespoons butter or 2 tablespoons extra virgin olive oil |
| 1 onion, chopped |
| 3 garlic cloves, minced |
| 1 (28 ounce) can whole tomatoes with juice |
| 1/4-1/2 cup tomato paste with garlic (I used 1/4 cup) |
| 2 cups chicken stock |
| 2 -2 1/2 cups butternut squash, peeled and diced |
| salt and pepper |
| 2 tablespoons fresh basil, chopped |
| 1/2 teaspoon dried thyme |
| 1 -1 1/4 cup fat-free half-and-half or 1 -1 1/4 cup nonfat yogurt |
| 3 dashes Tabasco sauce or 3 dashes other hot pepper sauce |
Steps:
- In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
- Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
- Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
- Garnish with sliced basil leaves or minced parsley.
Nutrition Facts:
Calories 140.3, Fat 5.6, Saturated Fat 3.1, Cholesterol 14.6, Sodium 399.8, Carbohydrate 19.5, Fiber 2.7, Sugar 8.3, Protein 5
My DIL brought over some Tomato Basil Bisque that she bought at Safeway’s Deli and we all thought it was sooo good. DIL said “Why don’t we make some with all the tomatoes left in the garden?” We searched online and found several recipes so did 10X the recipe (without the cream, which we thought would curdle in the pressure cooker) and ended up with 21 quarts.
Provided by: Janet Cosgrove @JanetCoz
Categories: Cream Soups
Ingredients:
| 2 tablespoon(s) butter |
| 1 large onion |
| 3 clove(s) garlic |
| 4 cup(s) peeled tomatoes |
| 1/2 cup(s) roasted garlic tomato paste |
| 2 cup(s) chicken stock |
| 2 1/2 cup(s) baked butternut squash, baked, peeled and cut up |
| 2 tablespoon(s) chopped fresh basil |
| 1/2 teaspoon(s) dried thyme leaves |
| – salt & pepper to taste |
| dash(es) tobasco sauce to taste |
| 1 1/4 cup(s) cream |
| 1 – red pepper, diced (this should be listed up by the onions and garlic, but i forgot it) |
Steps:
- Bake squash upside down on cookie sheet. Cool.
- In large pot, saute onions, red pepper and garlic until onions and peppers are soft.
- Dip Tomatoes in boiling water; peel & core and cut up in chunks.
- Add tomatoes, tomato paste, chicken stock, basil and thyme. (I couldn’t find tomato paste with roasted garlic, so roasted some in the oven and added to the tomato paste)
- Peel and Cut cooled butternut squash in chunks and add to pot.
- Bring to a boil; then simmer for 35 minutes, stirring often.
- Puree in blender or food processor and return to pot. Splash in the Tobasco, salt and pepper and stir in the cream.
- FOR CANNING: Do not add the cream!
Process quarts for 30 minutes at 10 lb. in presssure cooker.
We used this recipe, multiplied by 10, and got 21 quarts. (plus some left over to sample!)
When serving, heat the soup first and then stir in cream before serving.
How to make creamy tomato basil bisque?
Creamy tomato basil bisque is loaded with rich tomato flavor and just the right amount of basil and parmesan. A taste of summer that is perfect for a rainy afternoon. Score, blanch, and peel the tomatoes. Cut in half, scoop out and discard the seeds. Chop the peeled and seeded tomatoes. Roughly chop onion and garlic.
What is the best way to make tomato basil soup?
Sweet red pepper enhances the lovely tomato-basil flavor. —Veronique Deblois, Mine Hill, New Jersey In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Remove from the heat.
How to cook butternut squash and tomatoes?
In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat.
What is the best way to cook tomato sauce?
In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown. Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat.