Enzo’s Tomato Bisque

I developed this recipe because I missed the delicious tomato soup at a local market when it closed.

  • 32 oz vegetable broth
  • 2 28-30 oz cans crushed tomatoes
  • 1 15 oz can tomato sauce
  • 1 tbsp dried or 3 tbsp fresh dill weed*
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and white pepper to taste
  • 1 pint half-and-half

Add first 7 ingredients to slow cooker and cook on high 2-4 hours or low 4-6 hours (or, heat on stove top about 30 minutes). Turn off heat and stir in half-and-half until incorporated. If smoother texture is desired, blend with immersion blender or transfer to regular blender in batches.

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*(Basil or other herb can be substituted if preferred.)

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4 thoughts on “Enzo’s Tomato Bisque

  1. I have been looking for an easy yet tasty tomato soup recipe. My hubby is intolerant to dairy and gluten so the only thing I would have to change out is the cream. I would probably use coconut milk instead – he is used to that in his soups.

    Liked by 1 person

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