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Tomato Bisque - from Vermont Mustard Co.
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Cuisine: Soup Vegetarian
From the Menu of ... Vermont Mustard Co.
2355 Cumberland Parkway, Vinings
770-333-9119
Q: There is a restaurant called Vermont Mustard, and my family and I dine there often. It has the best Tomato Bisque soup. With the winter season being here, the soup hits the spot. I would love to get this recipe.
Dana Keane-Dawes, East Marietta
A: Like most items at the Vermont Mustard Co., the soup is made from scratch — which is why it tastes so good, says owner Derek McKenny. “Our biggest thing is all-natural ingredients,” he said. “Vermont personifies green and all-natural, and our entire line of meats and the majority of our cheeses come from Vermont. Our soups go along with the theme of made from scratch using all-natural ingredients.”
This particular soup has been on the menu since the restaurant opened in May 2005.
— Deborah Geering
Hands on time: 20 minutes Total time: 1 hour and 10 minutes Serves: 12
Ingredients:
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1 (28-ounce) can crushed tomatoes
1 medium onion, finely chopped
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1/2 cup all-purpose flour
2 cups half-and-half (or canned evaporated fat-free milk)
Instructions:
In a large saucepan, combine crushed tomato, onion, sugar, salt, pepper and 1 quart water. Bring to a rolling boil, then reduce heat and simmer for 45 minutes. Remove from heat, strain and discard solids (or save for another use, such as a tomato sauce). Return reserved liquid to low heat. In a small saucepan, melt the butter over medium heat. Stir in the flour, and continue stirring until the roux is golden, just slightly darker than the color of butter. Stir the half-and-half into the soup, then stir in the roux, a small amount at a time, until well-combined. Adjust seasonings. Cook an additional 10 to 15 minutes on low heat, stirring regularly.
Notes:
Creamy, delicate and just a little sweet, this recipe is a wonderful starter for a romantic meal or just a simple supper of salad and sandwiches. For those watching their cholesterol and/or calories, recipe tester Deborah Geering made this soup twice, once with half-and-half and once with an equal amount of canned evaporated fat-free milk — 1 (12-ounce) can and 1 (5-ounce) can. Tasted side by side, there was very little difference, and only a slight difference in mouth-feel.
Nutrition:
Per serving: 139 calories (percent of calories from fat, 54), 3 grams protein, 14 grams carbohydrates, 2 grams fiber, 9 grams fat (5 grams saturated), 25 milligrams cholesterol, 194 milligrams sodium.
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Recipes from: Vermont Mustard Co.