Name: Penny’s Tomato Bisque
Yield: Yield: 8 servings.
Cuisine: Canadian
Ingredients: 1 medium carrot (½ cup chopped); ½ tsp curry powder; salt to taste; ¼ tsp pepper; 2 medium onions (1 cup chopped); 2 stalks celery (1 cup chopped); 1 tsp dried basil; ½ tsp sweet paprika; 2 cups milk (skim or 1%); 4 cups vegetable broth (low-sodium or regular); 1 bay leaf; 1 tsp dried marjoram or oregano; 2 tsp sugar; 2 cans (28 oz/796 mL each) whole tomatoes (salt-free or regular); ⅓ cup flour; 3 to 4 Tbsp butter or margarine

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

I first ate this wonderful soup at a family gathering in Vancouver. Penny Sprackman has lightened up her recipe over the years by using skim milk instead of heavy cream but still adds ¼ lb butter. I’ve reduced the fat even further but the final choice is yours!

Ingredients

2 medium onions (1 cup chopped)
2 stalks celery (1 <

Method

Cut onions, celery and carrot in chunks.

Steel Blade: Process onions, celery and carrot with several quick on/offs, until coarsely chopped. Melt butter in a large saucepan on medium heat. Add chopped vegetables and sauté until tender, 6 to 8 minutes. Stir in flour and cook 2 minutes longer, stirring constantly.

Drain tomatoes. Chop on steel blade, using quick on/off pulse