HOW TO MAKE TOMATO BISQUE
You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We're going to use canned tomatoes. Rice makes this soup silky, not starchy.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
- Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 20 g, Cholesterol 37.7 mg, Fat 12.3 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 906.4 mg, Sugar 2.8 g
DECADENT TOMATO BISQUE
Make and share this Decadent Tomato Bisque recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 7m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place stewed tomatoes in a saucepan.
- Bring to a boil and then turn down to simmer.
- Stir in cream.
- Stir in basil.
- Voila'!
Nutrition Facts : Calories 175.6, Fat 15, SaturatedFat 9.2, Cholesterol 54.3, Sodium 342, Carbohydrate 10.3, Fiber 1.5, Sugar 5.2, Protein 2.2
TOMATO BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
- When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.
ROASTED TOMATO BISQUE
"This soup just begs for garlicky croutons," says Jeff.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
- Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes.
- Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.
ROASTED TOMATO BISQUE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
- Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
DECADENT AND EASY CRAB BISQUE
This is an easy and quick recipe that my sister and I devloped. It's definitely not in the low fat category but it sure is satisfying!
Provided by LifeIsGood
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in the butter, over medium heat, until translucent.
- Add 2 T. of the flour to the onions, mixing well with a wooden spoon. Cook for about a minute.
- Add 3 cups of the half-and-half, heavy cream, salt and pepper. Whisk while bringing up to a boil (you can turn up the heat a bit here - just be careful not to scald the cream).
- Shake 2 T. of the flour and 1 cup of the half-and-half - using a jar with a lid. Shake until the flour is blended well.
- Add to the soup by whisking. Keep whisking until the soup thickens.
- Stir in the crab and cook for about 5 more minutes.
- Ladle the soup into the bowls and garnish with snipped chives, if desired.
CREAMY TOMATO BISQUE
Make and share this Creamy Tomato Bisque recipe from Food.com.
Provided by CaliforniaJan
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a deep saucepan, melt butter and saute onion and garlic until golden. Slice tomatoes (if using canned tomatoes, drain first) and add with dry mustard, salt, and pepper. Simmer, uncovered, 8 - 10 minutes.
- Stir in tomato paste. (If tomatoes are not full-flavored, you may wish to add more paste.) Add flour and chicken broth, then bring to a boil, stirring constantly. Puree in a blender, then strain to remove seeds and skins. Add 1 - 2 cups light cream.
- Reheat to serve, but do not boil. add sherry to taste. This soup keeps well and may be frozen.
Nutrition Facts : Calories 226.8, Fat 14.4, SaturatedFat 8.7, Cholesterol 41.7, Sodium 504, Carbohydrate 16.5, Fiber 2.8, Sugar 6.6, Protein 5.4
TOMATO ZUCCHINI BISQUE
This was a quick bisque I whipped up. Just an idea if you are tying to use veggies from your garden. It was delicious.I added some hot banana peppers and jalapeno peppers to ours, but most people don't like that much kick. That was just to make it spicy. You can try that if you like. The whipping cream is not neccessary, leave it out and it will still be delicious. You also may incorporate about a cup of grated parmesan with your immersion blender after you take it off the heat. I couldn't decide if I liked it better on top or incorporated. It was good both ways. Serve with hot, crusty bread. (See my 10 minute bread. It is quick and delicious.)
Provided by Heartsong
Categories Low Protein
Time 45m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 15
Steps:
- Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
- Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
- Combine vegetables and pot of broth; add wine and basil.
- Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
- Remove from heat, puree with immersion blender, and add whipping cream.
- Reheat to warm cream but do not boil.
- Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 142, Fat 8.9, SaturatedFat 3.1, Cholesterol 13.6, Sodium 429, Carbohydrate 11.8, Fiber 2.7, Sugar 5.7, Protein 3.7
SPICY TOMATO BISQUE
This is my first tomato bisque. I have never even tasted one, but I love every other bisque and decided to try one. I made several changes to a food network recipe and another recipe, combining what I thought might be the best flavors. Use Tony Chacheres instead of salt if you like things spicy. I do! Top with chives, slivers of fresh basil, fresh chopped tomatoes and croutons.
Provided by Heartsong
Categories Vegetable
Time 50m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 18
Steps:
- Combine tomatoes and broth; bring to a boil and reduce to simmer.
- In the meantime, fry bacon until crisp, remove and reserve.
- Add olive oil, onions, celery, peppers and carrots to pan and sauté until tender; add garlic and sauté 2 minutes; add flour and cook 3 minutes, then puree mixture and add 3 cups of tomato mixture and puree until smooth.
- Incorporate 1 ladle of puree into tomato mixture at a time, add bacon, then puree entire soup.
- Add basil, thyme, and bay leaves and simmer 30 minutes, then remove bay leaf and thyme. Add milk and cream and season to taste.
- Use Tony Chacheres instead of salt if you like things spicy.
Nutrition Facts : Calories 126.6, Fat 7.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 516.4, Carbohydrate 11.7, Fiber 2.4, Sugar 6.3, Protein 4.6
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