EASY TOMATO BISQUE
A bowl brimming with this fresh creamy tomato bisque is sure to impress Mom. With its outstanding flavor, she'll think you fussed for hours! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth. Stir in tomato paste and cayenne until well blended. , Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in cream. (Do not boil.) Garnish with chopped tomatoes if desired.
Nutrition Facts : Calories 134 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 700mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
TOMATO BISQUE
Make and share this Tomato Bisque recipe from Food.com.
Provided by AngelicFantasia
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pot, heat the oil.
- Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
- Add the garlic and thyme; stir until fragrant, about 1 minute.
- Add the tomatoes, broth, honey, salt, and pepper.
- Bring to a boil over high heat.
- Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
- Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
- Return it to the pot and stir in the cream.
- Heat gently and adjust the seasonings.
- Ladle into bowls, sprinkle with the parsley if using, and serve immediately.
Nutrition Facts : Calories 524.6, Fat 30.4, SaturatedFat 11.5, Cholesterol 54.3, Sodium 2340.3, Carbohydrate 62.1, Fiber 8.3, Sugar 27.6, Protein 11.5
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.
TOMATO BISQUE
This bisque is perfect for the cool weather. I love to serve it with a slice of homemade bread.-Mrs. B.B. Mallory, Irving, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Discard bay leaf; press mixture through sieve and set aside. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Reduce heat. Gradually stir in tomato mixture until smooth; heat through.
Nutrition Facts : Calories 171 calories, Fat 12g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 624mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 4g protein.
TOMATO BISQUE III
This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex.
Provided by SWEETJAM
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
- Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
- Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
- Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 32.1 g, Cholesterol 50.9 mg, Fat 17.3 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 754.4 mg, Sugar 17.9 g
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
TOMATO BISQUE
Provided by Molly O'Neill
Categories weekday, appetizer
Time 1h
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon of the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes. Stir in the cumin and coriander and 1 tablespoon of the chicken broth. Cook until the onions are very soft, about 5 minutes longer. Add the tomatoes and the remaining broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Stir in the bread pieces and the orange zest and cook for 5 minutes longer. Working in 2 batches, place the soup in a food processor and process until smooth. Place the soup in a clean saucepan and stir in the salt and pepper. Warm over low heat until hot. Ladle the soup into 4 bowls and swirl 1/2 teaspoon of olive oil into each one. Serve immediately.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 12 grams, TransFat 0 grams
EASY PANTRY TOMATO BISQUE
This is another soup that I came up with - it goes best with a grilled ham and cheese sandwich in my opinion! For the cream, I use either 18% or whipping cream - whichever I have on hand. I've used half and half, but it's not quite as good. Depending on the brand of tomatoes and juice, you may want to add a tbsp of sugar as some brands are a little bitter - I like it best with Unico brand or sealer ones I buy at the Farmer's Market. I've even made it just in an electric frying pan and it still turns out!
Provided by Cadillacgirl
Categories < 30 Mins
Time 22m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, saute onion in olive oil until translucent, then add basil and oregano, cooking until fragrant.
- Add the canned tomatoes and tomato juice and then add the parley, pepper and salt, allowing to cook for a couple minutes.
- Add the cream and heat for another minute, then puree - either with an immersion blender or by transfering in batches to a blender and then serve!
Nutrition Facts : Calories 112.8, Fat 8.9, SaturatedFat 4.8, Cholesterol 26.5, Sodium 318.4, Carbohydrate 8.2, Fiber 1.4, Sugar 5, Protein 1.9
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