This week’s Meatless Monday recipe is a classic — tomato bisque! This recipe is adapted from Soup & Bread: A Country Inn Cookbook by one of my favorite cookbook authors, Crescent Dragonwagon. This tasty soup is delicious with a sandwich, or on its own. It’s also a rich source of the antioxidant known as lycopene, which is found in chopped, cooked tomatoes. Lycopene has received much attention for its apparent cancer-fighting properties. Enjoy this soup and be well!
Tomato Bisque (serves 2 to 4 lunch entrees)
1 tablespoon canola oil
1 large onion, chopped
1 14-ounce can diced tomatoes, with juice
1 medium tomato, diced
1 tablespoon honey
1 bay leaf
1/8 teaspoon ground cloves
1 teaspoon dried basil
salt and pepper to taste
1 cup plus 3 tablespoons fat-free evaporated milk
2 tablespoons cornstarch
In a 10-inch skillet heat the oil over medium heat. Add the onion and saute a few minutes, until it begins to soften. Add canned and fresh tomatoes with juice, honey, bay leaf, cloves, basil, and salt and pepper. Simmer for 5 minutes, stirring occasionally until heated through.
Meanwhile, in a medium saucepan, heat 1 cup of the evaporated milk to just under a boil. In a small bowl, dissolve cornstarch in the 3 tablespoons of evaporated milk. Whisk this mixture into the hot milk. Cook, stirring constantly, until thick, smooth, and free of starchy taste — about 1 minute.
Remove bay leaf from the tomato mixture. Gradually add the mixture to the hot thickened milk. Do not add all at once, because it could curdle the milk. Heat the soup thoroughly, but do not boil. If you like, you can thin the soup with a little more milk. Serve hot, immediately.