Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Tomato Bisque

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Nutrition Facts

Serving Size: 245 GM
Amounts Per Serving
Calories 440
Calories from Fat 350
% Daily Value*
Total Fat 39g 60%
Saturated Fat 22g 110%
Trans Fat 0g  
Cholesterol 130mg 43%
Sodium 400mg 17%
Potassium 85mg 2%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Sugars 8g  
Protein 5g  
Vitamin A 8% Vitamin C 10%
Calcium 6% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Serving Size: 245 GM


Amount Ingredients
1/4 cup Olive Oil
1 tsp Crushed Red Pepper
1 Onion, Chopped
1 #10 can Ground Tomatoes in Puree
2 Tbsp Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate
2 Tbsp Custom Culinary® Gold Label Savory Roasted® Vegetable Base
1 tsp Dried Basil
3/4 tsp Ground Black Pepper
1 cup Butter
3/4 cup Flour
2 qts Heavy Cream

Recommended Products: 9800 Gold Label Savory Roasted® Vegetable Base, 9815 Master’s Touch® Roasted Garlic Flavor Concentrate


  1. Heat oil in a large pot. Sauté onion and red pepper.
  2. Add tomatoes, Master’s Touch® Roasted Garlic Flavor Concentrate, Gold Label Savory Roasted® Vegetable Base, basil and black pepper. Bring to a boil, then simmer for 30 minutes. Puree the soup using a food processor or immersion blender.
  3. In a separate pan, melt the butter or margarine over medium heat. Add the flour and stir to combine well, cooking for 3 minutes to make a roux.
  4. Add the roux to the soup, whisking in to incorporate. Bring to a boil, then reduce heat.
  5. Add the cream and hold above 140º for service.
  6. For service at a later time (next day), stop after step 4. Chill and hold below 40º F. For service, reheat above 165º F, then add the cream.

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