Return to Content

Carrot-Tomato Bisque

by

Yield: Serves 12

If you prefer a thinner consistency, add some chicken stock, tomato juice, water milk, or a combination. --Bee and Thistle Inn, Old Lyme, Connecticut

Ingredients:

  • 1-1/2 large Spanish onions, roughly chopped
  • 1-1/2 tablespoons finely chopped fresh garlic
  • 1 tablespoon basil
  • 1/4 tablespoon black pepper
  • 3/4 cup melted butter
  • 1 cup flour
  • 1 pound carrots, coarsely chopped
  • 1/2 can (#10) peeled tomatoes in juice
  • 1/4 cup Parmesan cheese
  • 1/2 cup cooking sherry

Instructions:

Sauté onions, garlic, basil, and black pepper in butter in large heavy sauté pan. Stir continuously until onions are transparent. Add flour and lower flame; let cook for 5 to 7 minutes. Add carrots and tomatoes with juice and stir. Let mixture cook for 30 minutes, stirring occasionally. Add Parmesan and sherry. Pour hot soup into blender or food processor in small amounts and puree. Thin with additional liquid, season to taste, and serve.
Updated Tuesday, April 1st, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order