Marsha’s Famous Tomato Bisque (pareve or dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 fat large Vidalia onions chopped 4 tablespoons butter 2 teaspoons salt 1 teaspoon pepper 2 tablespoons sugar 1 small can tomato paste 1 large can chopped/diced tomatoes, with liquid 3 large baking potatoes water dill fresh is best but dried will do in a pinch parsley 1/2 to 1 cup milk, half and half or cream (optional)

Instructions

In a large stock pot melt the butter and cook the onions with the sugar, salt and pepper (stirring frequently) until they are very soft, about 15 to 20 minutes. Add the potatoes, tomato paste, tomatoes and their liquid and enough water to make sure that the potatoes are covered. Bring the soup to a boil and then cover and simmer until the potatoes are soft (about 1/2 hour). Add fresh parsley (great for leftover from seder), dill, salt and pepper and more sugar to taste. Emulsify in a blender, food processor or with an immersion blender until smooth, add milk if desired (or half and half) Best if served the next day and reheated.

Serving Size

Notes

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• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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