Tomato Bisque

21 ingredients
18 steps

Ingredients

  • 1 12 cups 1% low-fat milk
  • 2 tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried ancho chile powder
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 2 tablespoons masa harina, preferably blue corn
  • 14 cup chopped pimiento
  • 2 teaspoons turbinado sugar (regular sugar is ok)
  • 1 teaspoon lime juice
  • 12 teaspoon horseradish
  • 1 teaspoon vanilla extract
  • 14 teaspoon habanero salsa (optional)
  • 2 tablespoons diced green chilies
  • 1 garlic clove, minced
  • 14 cup white onion, minced
  • 1 dash habanero salsa (optional)
  • 12 cup chopped fresh cilantro, lightly packed
  • 3 tablespoons canola oil
  • 1 tablespoon lime juice
  • 1 tablespoon nonfat sour cream

Directions

  1. 1
    For Bisque:.
  2. 2
    In a blender, combine milk, tomatoes, tomato paste, ancho chile powder, garlic, and onion.
  3. 3
    Puree.
  4. 4
    Pour into stock pot and bring to a boil.
  5. 5
    Reduce heat to simmer, cover, and cook over medium heat for 15 minutes, stirring often.
  6. 6
    Remove from heat and let cool to room temperature.
  7. 7
    Strain soup stock into a deep bowl, pushing as much pulp through the sieve as possible.
  8. 8
    (You could skip this step.
  9. 9
    ).
  10. 10
    Return stock to pot and add remaining ingredients.
  11. 11
    Bring to a simmer and cook for 15 minutes, stirring frequently.
  12. 12
    Remove from stove and let cool.
  13. 13
    Refrigerate at least 4 hours or overnight.
  14. 14
    Garnish with Cilantro Salsa before serving.
  15. 15
    Cilantro Salsa:.
  16. 16
    Combine all ingredients in blender and puree.
  17. 17
    Store in refrigerator for up to 2 weeks.
  18. 18
    Makes 3/4 cup.

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