Sunday, October 17, 2010

Ravioli Bisque

There's this DARLING tea house close to where I live.  Ooh, I love a good cuppa...  Can't wait until it gets cooler here!  Then it's tea (and soup) time, my favorite.  Anyone interested in a tea party?  Anyway, one day I went with my mom to this lovely tea house and was spoiled with tea, fresh fruit, tea sandwiches, scones, lemon curd, and pastries.  And soup.  They served this tomato bisque that was so lip-smackingly delicious that it was borderline rude.  Here we are, trying to be civilized and fancy-ish, and we're licking our bowls clean!  As you can imagine, the soup bewitched me and I vowed then and there to make something similar.  And I believe I have :)

  • 1 can tomato soup
  • 1 can mushroom soup
  • 1 can diced/crushed tomatoes
  • 1.5 can of water
  • 1 t. beef bouillon
  • 2 T. brown sugar
  • basil and garlic seasoning, to taste (about 1/2 t. each, if you must know)
  • 2 handfuls of frozen raviolis (spinach & mushroom) -or- dried mini raviolis
  1. Combine soups, tomatoes and water in soup pot.  Bring to a boil.
  2. Add bouillon, sugar and seasoning.  Reduce to simmer.
  3. Add raviolis and cook until tender.  Remove and chop raviolis; return to soup and stir.
  4. Serve with Parmesan cheese, if desired.
I'm sure the the tea house bisque was more refined.  And perhaps more complicated...  But, this soup is quick and easy.  And my entire family loves it.  Definitely a win-win in my book!  *B


Jessica said...

Is it cream of mushroom soup, or just mushroom soup? Can't wait to try this! I love your cooking blog!!!

Summers Camp said...

Thanks, Jessica! It's cream of mushroom soup. Enjoy! *B

Janelle said...

Jason and I ate this tonight for dinner...ALL of it!! Delish =)