Stephanie�s Quick Tomato Bisque
Source of Recipe
My friend, Stephanie Burdett
Recipe Introduction
Stephanie told us about making this �throw together� and delicious sounding soup during one of our phone visits. She said she had served it with some upscale grilled cheese sandwiches (made with Boar�s Head caramelized onion Monterey Jack cheese from Publix deli). She developed this from another recipe that she also likes that included things like Italian seasoning, onion powder, and cheese-filled tortellini. Some of these things could certainly be included in this soup. I made it, with help from Mike�s taste buds and we loved it. I made a few additions � we tasted as we went and decided we liked it a little thinner and thought it needed additional seasoning � this recipe is written with those things in mind. NOTE: Stephanie says this soup freezes very well.
List of Ingredients
3 family-sized cans of Campbell�s tomato soup
1 can of water
2 jars of Classico sun dried tomato pesto
2 cans of petite diced tomatoes, including liquid
S&P, to taste
Garlic powder, to taste
Roasted garlic puree, to taste (I used the microwave)
Penzey�s Tuscan Sunset or Italian Seasoning, to taste
8-16 oz. Half-and-Half, as needed
Recipe
Mix the first 4 ingredients and begin adding the seasonings, but not the Half-and-Half, tasting as you go. When you think that you have the seasoning correct, allow to simmer for 15-20 minutes. Add the Half-and-Half � however creamy you want it to be. Allow to heat up and taste. Adjust the seasonings, as needed, and serve hot with grilled cheese dippers.
Makes about 5 quarts. Some to freeze or share!
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