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.