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Saturday, September 25, 2010

Tomato Bisque Soup

We also had tomato bisque soup with our sandwiches. We started with a prepared soup that we spruced up and stretched a bit by adding some more ingredients.

One container Block and Barrel Classic: Tomato Bisque (available at restaurant food suppliers)
2 quarts whole milk
1 can diced tomatoes
4.5 ounces corkscrew pasta, cooked and drained
4 ounces basil pesto (one-half of a small jar)

Combine tomato soup and milk in a pan and heat until steaming (be careful not to boil or the milk will curdle). Add diced tomatoes, pasta, and pesto. Stir well and serve.

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