Rich Tomato Bisque

Rich Tomato Bisque

Rich Tomato Bisque


The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


 Rich Tomato Bisque Recipe


Rich Tomato Bisque

4 Tbsp. butter

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can whole tomato, liquid retained

1 (46 oz.) can tomato juice

2 bay leaves

1 (8 oz.) package cream cheese

2 cups half-and-half

Salt and pepper to taste


Melt the butter in a soup pot.  Add the onions and garlic and sauté over medium heat until onions are soft.  Add the tomatoes and their liquid, the tomato juice and bay leaves; simmer for 20 minutes, stirring constantly, chopping the tomatoes with the side of a spoon.

Remove from heat and let cool slightly.  Discard the bay leaves.  Puree the solids with some of the liquid in a blender or food processor, along with the cream cheese.  Return to the soup pot.  Add the half-and-half and salt and pepper to taste.  May be served hot or cold.  Garnish with your favorite croutons.

8 servings


(Recipe for Rich Tomato Bisque, was in The Everything Soup Cookbook, 2002, 2015)





It’s just not spaghetti without meatballs.


Meatballs Recipe


2 lbs. ground beef and turkey mix

2 Tbsp. minced toasted onions*

1 tsp. toasted onion powder*

1 tsp. salt

1 cup freshly grated bread crumbs

1 tsp. Tuscan sunset*

Freshly ground pepper, to taste*

½ cup evaporated milk (see note)

1 egg

1 tsp. Worcestershire sauce

(* Penzeys spices)

Preheat oven to 350 F.  In a large bowl, combine the dry ingredients and set aside.  In a separate bowl, combine the milk, egg and Worcestershire.  Add the wet ingredients to the dry and mix well.  Add in the meat by fistfuls and mix in gently by hand.  Roll into 1-inch balls and place on parchment paper or foil-lined baking sheets.

Bake for 30 minutes turning once halfway through baking.  Add to sauce or eat straight out of the oven.

Note:  Evaporated milk is an old-fashioned way to preserve milk.  The water in the milk is reduced by half, and then it is canned.  You can substitute half & half, or cream for the 1/2bcup evaporated milk if desired –not quite the same, but it works great!

(Recipe for Meatballs was in the Penzeys Spice Spring 2013  Catalog.)


Vegetarian Marinara

Vegetarian Marinara

Vegetarian Marinara

This is a nice, basic pasta sauce.

Vegetarian Marinara

3-4 Tbsp. olive oil

3 large shallots (do not use dried)

4-6 garlic cloves, minced (1 tsp. Penzeys minced garlic*)

1 Tbsp. California basil*

2 tsp. Turkish oregano*

½ tsp. crushed red peppers*, optional

1 6-oz. can tomato paste (use 2 cans for a thicker sauce)

1 28-oz. whole tomatoes, undrained

1/3-1/2 cup dry red wine

¼-1/2 tsp. salt

¼-1/2 tsp. freshly ground pepper*

1 tsp. sugar, optional

In a heavy-bottomed stockpot heat the oil over medium-high heat.  Chop the shallots and add to the pan, cook, stirring regularly, about 5 minutes.  Add garlic, basil, oregano and crushed red pepper; sauté for about 2-3 minutes.  Add to tomato paste and stir 2-3 minutes.  Add the tomatoes with juice and the wine; simmer, uncovered, over low heat for 1-2 hours stirring occasionally.  Season with salt and peppers and add sugar if desired.  Add water if the sauce is too thick.

(Recipe for Vegetarian Marinara is from the Penzeys Spices Spring 2013 Catalog.)


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