Deep in the summer when my garden is running over with gorgeous red tomatoes, I make a couple of batches of this base for tomato bisque and freeze it. Then when the winter winds blow and the snow is piling up outside I finish the recipe and we have a great belly-warming meal that brings back wonderful memories of the summer gone by.
2 pounds of tomatoes - about 3 large summer tomatoes (yields 2 2/3 c. pulp)
2 cubes beef bouillon, crumbled
1 T. white sugar
1 tsp. salt
1 bay leaf
1/8 tsp. dried basil
1/8 tsp. dried parsley
1/4 tsp. ground black pepper
Run the tomatoes through a food mill to remove the seeds and skins and place in a large pot over medium heat. Stir in the remaining ingredients. Bring to a boil, then reduce heat and simmer 30 minutes. Allow it cool slightly and then put into container(s) and freeze.
When you are ready to eat this - Melt 1/2 c. butter in a small saucepan over medium heat. Whisk in 1/3 c. all-purpose flour to form a roux. Cook 1 minute. Whisk in 1 quart of milk, a little at a time, cooking and stirring constantly until thickened. Stir in thawed tomato mixture and heat through.
This is really good when served with a nice hearty grilled cheese sandwich. I also think you could add some cooked rice for tomato rice soup, or a little bit of pepper jack cheese for a soup like Isaac's Deli. You could also put it in a crock with a slice of thick baguette or french bread and top it with a some cheese then put it under the broiler for a bit, just like french onion soup. It is also a healthy and inexpensive meal!!