Tomato Bisque

Recipe from

Oxmoor House


2 pounds tomatoes, peeled and quartered
1/2 teaspoon baking soda
1 quart milk, scalded
1/4 cup butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely crushed cracker crumbs (optional)


Place tomatoes in a small Dutch oven; cook, uncovered, over medium heat until tender. Add soda, stirring well. Strain tomato mixture through a fine-meshed sieve, mashing pulp with back of a spoon; discard the pulp.

Return strained tomato mixture to Dutch oven; add milk, butter, salt, pepper, and cracker crumbs, if desired. Cook over medium heat, stirring occasionally, until thoroughly heated.

Ladle into individual serving bowls. Serve warm.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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