Chilled Tomato Bisque - WRIC Richmond News and Weather -

Chilled Tomato Bisque

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CHILLED TOMATO BISQUE
6 to 8 servings

 

  • 1 (8-ounce) package cream cheese or reduced-fat or no-fat cream cheese, at room temperature
  • 1 teaspoon lemon juice
  • ¼ teaspoon sugar or the equivalent ¼ teaspoon sugar in granulated sugar substitute
  • ¼ teaspoon salt or to taste
  • 1 (10¾ -ounce) can tomato soup, undiluted
  • 1 (8-ounce) can tomato sauce
  • ½ cup chilled heavy cream, whipped, or 1 cup sour cream or reduced-fat or no-fat sour cream
  • 1 to 2 teaspoons finely snipped fresh basil leaves or ¼ to ¾ teaspoon dried basil leaves 
  • ½ to 1 cup chopped firm ripe fresh tomatoes

  • Sprigs basil for garnish (optional)l leaves

 

In a medium bowl or blender container, combine the first 4 ingredients; beat until smooth.  Blend in tomato soup and tomato sauce.  Fold in whipped cream or sour cream; cover and refrigerate for 1 to 3 hours before serving. Stir in chopped tomatoes and snipped basil.  Spoon bisque into chilled bowls surrounded with crushed ice, dividing evenly.  Garnish each serving with a sprig of basil or parsley. 

Variations: Omit basil and sugar or sugar substitute; add 1/3 cup or as desired minced         crystallized/candied ginger to bisque.  Garnish each serving with a sprig of fresh lavender.  

                     Omit tomato sauce and basil; add 1 cup thawed frozen orange juice concentrate to bisque.  Garnish each serving with a dollop of sour cream or reduced-fat or no-fat sour cream and a sprinkle of freshly grated orange peel.                  

                     May thin bisque as desired with a small amount of milk or reduced-fat or skim milk.

                      May serve bisque hot.  Stir over low heat in a medium heavy saucepan until heated through.