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Marion's Tomato Bisque

Marion’s Tomato Bisque
1 vote, 5.00 avg. rating (89% score)

Yield: Serves 6 to 8.

This delicate blend of vegetable flavors is a delightful surprise -- and easy to prepare. If fresh tomatoes are used, skin them and cook briefly to soften.


  • 1 large onion, diced
  • 5 or 6 ribs celery with leaves, diced
  • 2 cups fresh mushrooms, diced
  • 2 green peppers, diced
  • 2 tablespoons plus 1/4 cup butter
  • 1/4 cup cooking sherry
  • 2 quarts fresh or canned tomatoes, crushed
  • 2 teaspoons baking soda
  • 3 cups heavy cream
  • 3 cups milk
  • Salt, pepper, garlic, parsley, and basil to taste


In a large pot, simmer onion, celery, mushrooms, and peppers in 2 tablespoons butter and sherry until tender. Stir in tomatoes and baking soda. (The soda will prevent the cream from "wheying," or curdling.) Add cream, milk, remaining 1/4 cup butter, and seasonings, and cook over low heat (do not boil) for 30 minutes. Serve very hot. The bisque can be held over a pan of boiling water if you aren't able to watch it.
Updated Wednesday, September 19th, 2007
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