In 10 in. skillet, melt butter over medium heat. Saute' onion 3 minutes. Add tomatoes with juice, brown sugar, bay leaf, cloves, basil, and salt and pepper. Simmer, stirring occasionally about 5 min.
In medium heavy saucepan, heat 1 cup evaporated milk to just under a boil. Dissolve cornstarch in remaining 3 T milk and whisk into the hot milk. Cook, stirring constantly until thick, smooth, about 1 minute.
Remove cloves and bay leaf from tomato mixture. Very slowly add the tomato mixture to the hot thickened milk. Heat through, but do not boil. Thin the soup with extra milk if desired.
Originally Submitted
2/4/2009
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