Tomato soup and grilled cheese...who doesn't love that with the cold weather?
Here is a simple, homemade version of the classic Campbell's Tomato Soup concentrate ready in about an hour to go with a delicious grilled cheese (add bacon for additional protein) or crackers made with your freshly milled flour! This is a single batch but it is easy to double or triple (pictured!) for freezing or a large group.
Tomato Bisque
(Original Campbell’s Soup Knock-off)
1 Hour or less start to finish!
This is an excellent replica of the Campbell’s Tomato Soup, slightly sweet with every note of flavor, perfect for pairing with your freshly milled flour bread, made into a grilled cheese! Also great to add some cheddar cheese to a FMF cracker to float in your soup.
Tools needed: 3 quart pan, immersion blender, whisk
2T butter
2/3 of a sweet onion-chopped
3 stalks celery-chopped
Melt butter in 3 Quart pan, add onion and celery. Saute´ till tender, 5-10 mins.
2 Quarts whole peeled roma/plum tomatoes
(I love Mutti brand but also used Mutti Tomato Puree 24.5 oz instead)
Add tomatoes to onion, celery and blend thoroughly till smooth using immersion blender, tipping blender up in multiple directions (always staying under top of liquid so it doesn’t splatter-as much) to pull in all ingredients.
2 tsp sea salt
¼ tsp black pepper
5 Tbs sugar
Add to pureed ingredients and bring to a gentle boil for about 15 minutes (set a timer).
While that heats and boils, make your roux base.
Roux in a separate 1-1.5 quart pan:
6 Tbs butter
6 Tbs flour (this does work with gluten free flour as well)
Melt butter and add flour stirring with your whisk constantly so it doesn’t clump. Continue stirring and let it cook off the starch from the flour for about 2-3 mins.
Add small amounts of tomato mixture to roux (maybe 2 ladles worth total), stirring with whisk constantly. This will thicken up a ton after each addition.
Then pour the roux mixture back into your larger pan of tomato mixture and heat through.
That’s it! You now have a tomato concentrate to which you can add milk or water to achieve your desired consistency just like canned soup! Stores for about a week in the fridge but can also be frozen and reheated.
Serve with shredded cheese on top. Enjoy!