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tomato bisque

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Nate:
not sure if I have posted this yet or..................?

TOMATO BISQUE (think creamy tomato soup)

ingredients:

5-10 lbs roma tomato's
olive oil
garlic
chicken stock
basil (if you are going to can then do not add this)
balsamic vinegar (I have never used it so.......?)
kosher salt (because of the big granuals)
fresh ground pepper (to taste)
heavy cream
jalapeno's/serano's/habanero's/whatever pepper (to your heat liking/profile.....completely optional)
2 really big yellow onions

directions:

1. quarter onions

2. half roma tomato's and peppers

3. wrap garlic cloves in aluminium foil

4. place all vegetable ingredients as they will fit on to however many sheet trays (cookie sheets)

5. drizzle olive oil over the previous vegetable ingredients, sprinkle with kosher salt (to your flavor profile) and wrap garlic tightly

6. place trays into preheated 350 deg oven for 1 hour (optional step if you like the flavor of roasted vegi's, I have done them on my pellet smoker before and love the flavor profile)

7. blend all vegetable ingredients together in a blender or use an immersion blender in the pot

8. bring all vegetable ingredients to a boil and finish the seasoning with cream and whatever you feel you would like in your soup. (note 1: molasses helps to bring the heat level of the peppers down.  note 2: your spice level will increase after being canned, so if you choose to omit the cream or molasses portion, then you can always add it to the pot after canning and as you are preparing for service.)

9. process in a canner for 90 minutes @15lbs pressure for pint jars, (rarely will I do this recipe in quart jars, because a pint jar of soup for one person will definitely fill you up)!

Nate:
I will post end results once they have finished processing.

note: I have done this recipe quite a few times and have changed the basic recipe to what suits tracey and I.

Nate:
and here is the end result.  (there are 4 pints still in the pressure canner when this pic was taken.)

20 pints of tomato bisque =

$2.47 x 2 = $4.94 (new lids)

25lbs x $0.49 = $12.25 (tomato's)

2 lbs x $0.60 = $1.20 (jalapeno's)

5 lbs x $1.00 = $5.00 (yellow onions)

total = $23.39 for 20 pints of healthy homemade soup or $1.17 per pint.

sideways:
I showed my wife your recipe, I think we will try it next year.

Flyin6:
Nate,

Now you know I'd stand with ya in most any fight you could stumble in to.

But when you start a recipe with the Tomato, I gotta step aside.

Nuttin good ever came of jus plane maters...Sorry boss!

Now having said that

Know a good lobster bisque recipe?

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