Easy to prepare and delicious to taste, tomato bisque is a preferred choice for all taste buds. It is also a simple way to ensure good health, while controlling weight and maintaining the waistline. If you like the taste of ripe summer tomatoes, you will definitely love to have this thick and creamy tomato soup. You can also garnish it with flavorful culinary herbs while serving. In order to make the soup taste best, use fresh tomatoes, not the canned ones. Easy Tomato Bisque Soup Ingredients

• 8 ounces tomatoes (crushed)
• 8 ounces whole milk
• 1 tablespoon, butter
• ½ teaspoon, baking powder
• Salt and pepper to taste

Preparation In a cooking pan, melt the butter and add crushed tomatoes. Bring it to a boiling temperature. Reduce heat, add baking powder and stir well the mixture. Stir in the milk, salt, pepper, and allow the tomato bisque soup to boil. Simmer for approximately 5-8 minutes, until the soup thickens. Pour tomato bisque in serving bowls, garnish with fresh herbs and serve. Tomato Bisque Soup with Beef Bouillon Ingredients

• 2 pounds, tomatoes
• 2 cubes, beef bouillon
• ½ cup, butter
• ⅓ cup, all-purpose flour
• 1 quart milk
• 1 bay leaf
• ¼ teaspoon, dried basil
• ¼ teaspoon, ground black pepper
• 1 tablespoon, white sugar
• 1 teaspoon, salt

Preparation To prepare this recipe for tomato bisque soup, you need to remove tomato seeds and skin. Place a large cooking pot over medium heat and add tomatoes, bouillon, bay leaf, basil, pepper sugar, and salt. Bring this soup mixture to boil. Reduce the heat and simmer for about half an hour. Over medium heat, preheat another saucepan and melt the butter. Quickly add flour (all at once) and mix well to make a base (roux) of tomato bisque soup. Pour milk (little by little) while stirring continuously at the same time. Stir in this thick base to the tomato mixture, cook for another 5 minutes and serve. Slow Roasted Tomato Bisque Soup Ingredients

• 4 cups, cherry tomatoes (or quartered larger tomatoes)
• 2 cups, vegetable stock
• 1 cup, water
• 2 cups, half and half
• 1 cup, shredded or diced carrots
• ¼ cup, extra virgin olive oil
• ½ cup, dry sherry
• 1 large shallot and 1 tablespoon chopped shallot
• 1½ teaspoons, dried basil
• ¼ teaspoon, dried thyme
• 1 teaspoon, freshly ground black pepper
• 1 teaspoon, sea salt

Preparation Switch on the oven and set a low temperature, 200 ºF. Spray 1 teaspoon of olive oil to a large non-sticky baking pan and spread the tomatoes and sliced shallots. You can sprinkle 1 teaspoon basil on top of it. Roast the vegetables for approximately 2 hours or until it turns soft and tender. Preheat a thick and deep skillet over medium heat. To this, drain olive oil from the cooked tomatoes, add chopped shallots, shredded carrots, ¼ teaspoon thyme, remaining basil and fry for 3-5 minutes. Add roasted tomatoes to the skillet, stir occasionally and cook for 2-3 minutes. Stir in vegetable broth and water, and bring the mixture to boil. Reduce heat and simmer for 30-35 minutes. By this time, the vegetable ingredients will become soft. Transfer this bisque mixture into a food processor and blend to make a smooth puree. Then, return the puree to the skillet, reduce heat and stir in the sherry, pepper and remaining salt. Simmer the soup in low heat for 5 minutes and serve with garnishing herbs.