For the Tomato Bisque: In a large soup pot
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
In a medium saucepan, bring broth to a boil & add the tortellini.
Reduce heat and simmer, uncovered, for 5 minutes.
In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
When smooth, return to the saucepan along with tomato soup; heat through.
Sprinkle with chives before serving.
to 12 minutes until tomato edges are charred, looking cooked
Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts.
Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool.
Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.
asil; stir.
Stir in tomato puree and beef stock slowly
water, bouillon, stew meat, and tomato bisque. Stir and bring to a
oin refrigerated).
Stir in tomato sauce;cover partially and simmer
Pour 1 can tomato bisque into a microwave-safe bowl.
sed V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch
Over medium heat, cook the ground beef until there is no pink in the meat.
Drain the fat from the meat.
Add all seasonings to the meat and stir to evenly distribute.
Add the DRAINED Veg-All & stir to distribute.
Add the Tomato Bisque/Soup & stir to distribute.
Add your liquid (half & Half/milk/water) of choice.
Bring to a boil & IMMEDIATELY reduce heat.
Simmer for 8-10 minutes or until heated through.
ENJOY!
Peel and slice carrots about 1/8-inch slices.
Cook in salted water until tender for about 15 minutes.
Drain; let cool.
Place half in bowl.
Separate onion slices into rings.
Arrange on top of carrots.
Place green pepper slices on top of onions.
Place remainder of carrots on top.
Mix tomato bisque, vinegar and all other ingredients until smooth.
Pour over carrot mixture and let stand overnight.
In screw-top jar, combine tomato bisque soup, vinegar, oil, sugar, mustard and Worcestershire sauce.
Cover jar and shake well. In a large salad bowl, layer 1/2 lettuce, 1/2 chunk-style ham, 1/2 shredded Mozzarella, 1/2 sliced mushrooms and 1/2 of the croutons. Repeat layers using the remaining 1/2 of ingredients.
Drizzle some soup mixture atop salad and toss.
Put remaining soup mixture in serving bowl and put on table.
Makes 6 servings.
Chop onion, peppers and garlic; saute in a large pot.
Brown ground beef and add to pot.
Saute with chili powder and red pepper for 2 to 3 minutes.
Add chili beans, kidney beans, tomatoes and tomato bisque.
Simmer and add salt and pepper to taste.
Cover and simmer for 2 hours or longer.
Serve over spaghetti or with oyster crackers.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
about 15 minutes. Stir in tomato passata and milk. Season with
Combine the tomato paste, tomato sauce, and tomato puree. Simmer and add the dried herbs. Stir in the heavy cream and liquid smoke and season to taste with salt and pepper. Gently heat but do not boil.
Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden brown on both sides.
In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
Sprinkle with Parmesan cheese and broil for 1 minuite to melt the cheese. Serve immediately.
nd golden.
Add tomatoes, tomato paste, chicken stock, butternut squash