This recipe can be done with fresh ingredients or dried, on the stovetop or in the crock-pot. I adapted this recipe from some church family in Maryland – must give credit where credit is due!
Tomato Bisque Soup
- 2 TB Olive Oil
- ¼ of an onion chopped (dehydrated onions can be used if you are in a hurry 2TB)
- 1 -2 cloves of minced garlic (the pre-minced kind works fine too, but fresh is always best)
- 1 can (14.5oz) of diced tomatoes (fire roasted are my favorite, you can use any flavor you like)
- 2 cans of tomato bisque soup (18..7 oz Campbell’s makes a nice cheap brand, choose whatever flavor you enjoy)
- 1 ½ cups of milk (if you like the flavor of ½ and ½ I would use one cup and ½ cup milk)
- 1½ cup shredded cheese (cheddar, mozzarella, and parmesan)
- 1 Tsp Brown Sugar (if desired)
- 2 TB fresh parsley
- 2-4 TB fresh basil
- 2 Tsp fresh ground black pepper
- 1 ½ tsp dried oregano
- Swirl the olive oil in pot and warm on med-high heat. Add the onions and garlic and sauté until aromatic and tender.
- Add the can of tomatoes with juice (you might want to chop these a little smaller).
- Wisk in the tomato soup.
- Slightly warm milk or ½ and ½ in the microwave and whisk into the pan.
- Add shredded cheese (1 cup any variety you enjoy i.e. mozzarella or cheddar and ½ cup of parmesan fresh is best but the can is fine too).
- Taste, if the tomato is too strong or you don’t like that acid flavor add up to 1Tsp of brown sugar to taste.
- Add the herbs (fresh is best, but use what you have- you can’t mess this up, use what you like and as much as you like) if you are using dried herbs I would still use the same amounts especially if you are slow cooking it (thyme is a nice addition or substitute if you don’t have other ingredients.
- Bring soup to a simmer, and then cook on low until you are ready to enjoy.
- An addition of Parmesan, fresh basil and/or croutons finishes the soup nicely and makes a good garnish.
10. Pair this with a salad (with some form of meat) for a complete meal that is delicious and nutritious!
**** If using a crock pot place all of the ingredients together and cook on low for 6-8 hours or on high for 3-5 (you do not need to warm the milk first if using a crock pot).