Neither Chris nor I had ever tried tomato bisque soup until going on a food tour this year. Now that tomato season is in full swing, and the weather is getting a little cooler, I decided tonight was the perfect night to try making it.
Chris nearly had a coronary, figuratively speaking (he would say literally), when he discovered that the recipe I followed called for 1 cup of whipping cream and a 1/2 cup of butter. It's really not as bad as it sounds.
I carefully measured out each serving, and calculated the calories to be 238 per serving. Granted, we only had 3/4 cup of soup, but when combined with a salad and Chris' mom's homemade bread, I thought the meal was perfect. If you divide it into 4 servings of 1 1/4 cups each, as the recipe calls for, it's about 400 calories per serving.
15oz can of diced tomatoes
22oz V-8 juice
14 leaves fresh basil
1 cup whipping cream
1/2 cup butter
salt and pepper to taste
I did not peel and seed the tomatoes, as the recipe calls for. Online reviewers indicated it wasn't necessary, and I always trust Mark Bittman, so I turned to my favorite cooking reference (How to Cook Everything Vegetarian) for a second opinion.
In a section titled Adding Tomatoes to Soup on page 113 , Mark Bittman writes "The most elegant (and time-consuming) way is to peel and seed the tomatoes first (see page 373). I rarely bother with that, though; usually I just chop up a couple and stir them in (the seeds are a little bitter, but a little bitterness isn't a bad thing)."
This soup is fantastic, but probably does not need as much butter as it calls for. Next time, I plan to add 1/3 cup butter instead, which I've indicated in my printer-friendly version of the recipe to help me remember :)