Creamy tomato bisque from Modern Comfort Food (page 83) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on August 04, 2023

    My husband and I enjoyed this soup, but neither of my kids would eat more than the one bite they tried. I opted to blend it smooth and I would definitely do that again. I did need to add about a TBS of sugar to temper the acidity and I wish I would have halved the pepper flakes (for the kids) because it was a bit spicy. This also makes a huge amount of soup so I would half it next time. I served it with ATK's Grown-up Grilled Cheese, but next time I would just serve it with bread because the grilled cheese and all the dairy in the soup was a bit too much for us.

  • NJChicaa on May 20, 2023

    Outstanding. I make this over and over again.

  • embk27 on December 29, 2020

    This was a delicious soup - reminded me of Heinz. The soup looked really pale and milky to begin with but I soon realised that one 28 ounce can of chopped tomatoes is equivalent to two of the usual cans in England! So, six cans of chopped tomatoes later...I had a really lovely warming soup. I puréed at the end as I wanted a smoother texture.

  • SACarlson on December 20, 2020

    This soup was like the equivalent of putting on a thick, cozy sweater on a cold day. Very, very delicious. I served it with parmesan croutons, which added a nice contrasting texture.

  • mzgourmand on November 17, 2020

    Very rich, very delicious, very Ina. We all loved it - it was the essence of comfort food.

  • anya_sf on October 27, 2020

    I love cream of tomato soup and thought this recipe was great. The soup was quite thick and somewhat chunky from the alliums, but I prefer a soup with texture; those who like smooth soup could always puree it. I bet this would make delicious pasta sauce.

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