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.
CREAMY CAMPFIRE CLAM PASTA WITH TOMATOES
You can make a campfire seafood pasta with minimal provisions. All it takes is a few cans, some dry spaghetti and garlic-lemon butter (that you made back at home). Once the water comes to a boil the dish comes together quickly, so more time for marshmallow toasting and star-gazing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)
- Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.
- (Make sure to pack all of the other ingredients and equipment.)
- Build a medium-high campfire that has a grate for cooking.
- When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.
- Divide among 4 bowls and top with breadcrumbs.
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
JIFFY CLAM CHOWDER BISQUE (A PANTRY RECIPE)
I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.
Provided by Nyteglori
Categories Chowders
Time 6m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix soups and heat to boiling.
- Mix powdered milk with water and add to soup.
- Serve immediately.
Nutrition Facts : Calories 281, Fat 11.9, SaturatedFat 6, Cholesterol 38.5, Sodium 1722.8, Carbohydrate 28.6, Fiber 2.3, Sugar 14.8, Protein 15.3
JIFFY BISQUE OF TOMATO AND CLAM (A PANTRY RECIPE)
I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.
Provided by Nyteglori
Categories Vegetable
Time 6m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix soups and heat to boiling.
- Mix powdered milk with water and add to soup.
- Serve immediately.
Nutrition Facts : Calories 222.9, Fat 8.2, SaturatedFat 4.1, Cholesterol 25, Sodium 1263.4, Carbohydrate 27, Fiber 1.5, Sugar 14.4, Protein 11.4
CREAMY CLAM BISQUE
Make and share this Creamy Clam Bisque recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 32 ounces, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, cook onion in margarine until tender.
- Gradually stir in flour and pepper; then add reserved clam liquid and Worcestershire sauce.
- Cook and stir until thickened.
- Beat half-and-half with egg yolk; stir into pan along with clams.
- Heat through (DO NOT BOIL).
- Garnish with paprika, if desired.
- Refrigerate leftovers.
MATT'S CRAB & CLAM BISQUE
This luscious bisque combines seafood with potatoes, milk, dill weed, and minced vegetables. Its slight kick comes courtesy of red pepper flakes and Worcestershire. For a richer version, use cream instead of milk. If you like, add baby shrimp, too!
Provided by PASTAWITHGARLIC
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 23 g, Cholesterol 50.7 mg, Fat 9.5 g, Fiber 2.5 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 843 mg, Sugar 5.1 g
TOMATO-BASIL CRAB BISQUE
Steps:
- Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.
- Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.
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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