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Tomato Bisque

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Ingredients

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	1 tbsp Butter
	1 Onion
	4 Tomato remove the top of the tomatoes, scoop the seeds and use the whole tomatoes in this recipe
	1 Carrot
	1 clove Garlic
	1/4 cup Milk
	1 Bay leaf
	6 leaves Basil
	To Taste Pepper powder
	To taste Salt

Tomato Bisque

Name: Tomato Bisque
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 Servings
Cuisine: French
Ingredients: Butter: 1 tbsp; Onion: 1; Tomato: 4; Carrot: 1; Garlic: 1 clove; Milk: 1/4 cup; Bay leaf: 1; Basil: 6 leaves; Pepper powder: To Taste; Salt: To taste

Cuisine:

French

20 mins
Serves 2
Easy

Ingredients

1 tbsp Butter
1 Onion
4 Tomato
remove the top of the tomatoes, scoop the seeds and use the whole tomatoes in this recipe
1 Carrot
1 clove Garlic
1/4 cup Milk
1 Bay leaf
6 leaves Basil
To Taste Pepper powder
To taste Salt

Directions

Tomato Bisque

Bisque is a rich creamy soup which has its origin in France. Chowder is also a type of soup but is chunky in nature while the bisque is smooth and creamy. Both use seafood extensively. We can always adapt a classic bisque or a chowder recipe to make it vegetarian or vegan. This tomato bisque is a vegetarian version of the classic french bisque.

tomato bisque

Here I have used tomatoes with some carrot and red onions to cook this rich creamy tomato bisque. We can choose to use other vegetables too. Adding basil to this soup will give it a lovely flavour. By not adding the butter or the cream, you can make a vegan version of the same. Since it is cooked in a pressure cooker, the time taken to make this soup is very less. Of course, you can make it on the stove top too.

By adding different vegetables and herbs and their combinations, we can cook many varieties of this soup. The creamy carrot soup is one such option. Cook this soup and serve warm with fresh warm bread.

The other creamy soups that you could try are Cream of tomato soup, Creamy Corn soup, and Zucchini Pumpkin soup

Steps

1 Done	In a pressure cooker add the melted butter.
2 Done	Now add the onion and garlic. Add bay leaf and basil and saute for 1 minute in low flame
3 Done	Now add the full tomatoes whose seeds have been scooped( remove the top of the tomato and scoop the seeds alone)
4 Done	Add 1/4 cup of water and pressure cook up to 3 whistles. Switch off the fire and let it cool completely
5 Done	Now slowly remove the skin of the tomatoes. Take out the bay leaf and transfer all the ingredients to a blender and grind it into a smooth paste and transfer it back to the pressure pan
6 Done	Add the milk, required amount of water to get the right consistency, salt, and pepper and heat it for 2 minutes in low flame. Transfer it to the serving bowls and serve warm