Tomato Zucchini Bisque Recipes

ROASTED GARLIC ZUCCHINI AND TOMATOES

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories Side Dish Vegetables Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

Roasted Garlic Zucchini and Tomatoes image

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

EASY ZUCCHINI-TOMATO SIDE DISH

This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.

Provided by mooku007

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 2

Number Of Ingredients 10

Easy Zucchini-Tomato Side Dish image

Steps:

Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 small zucchini, cubed
1 teaspoon tomato paste
1 beefsteak tomato, cubed
1 teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste
1 pinch white sugar
1 tablespoon chopped fresh basil leaves, or to taste

ZUCCHINI BISQUE

I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4-5 servings (5 cups).

Number Of Ingredients 9

Zucchini Bisque image

Steps:

In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.

Nutrition Facts : Calories 318 calories, Fat 29g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1141mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

Ingredients

1 medium onion, diced
1/2 cup butter, cubed
2-1/2 cups shredded zucchini
2-1/2 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup half-and-half cream

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

Tomato Zucchini Bisque image

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

Ingredients

3 zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)

NUTMEG ZUCCHINI BISQUE

Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Nutmeg Zucchini Bisque image

Steps:

In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly., Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired.

Nutrition Facts : Calories 306 calories, Fat 30g fat (19g saturated fat), Cholesterol 95mg cholesterol, Sodium 857mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

4 medium zucchini, shredded
1 medium onion, chopped
1/2 cup butter, cubed
2-1/2 cups chicken broth
1 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon minced fresh basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Sour cream and additional nutmeg, optional

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

How to Make Tomato Bisque image

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

Ingredients

1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
1 pinch salt
3 cloves garlic, chopped
1 (32 ounce) container chicken broth, or more as needed
1 (28 ounce) can crushed San Marzano tomatoes
½ teaspoon paprika
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
3 tablespoons uncooked jasmine rice
1 teaspoon white sugar, or to taste
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves, divided
2 tablespoons heavy whipping cream, divided

ZUCCHINI TOMATO PIE

Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

Provided by VEGAS

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 6

Number Of Ingredients 9

Zucchini Tomato Pie image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g

Ingredients

2 cups chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
¾ cup biscuit baking mix
½ cup milk
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper

More about "tomato zucchini bisque recipes"

CREAMY TOMATO BISQUE RECIPE | CHEF DENNIS

Web Mar 26, 2020 The first step in creating my Tomato Bisque is how I start most cream soups. Add the butter to a large pot. As the butter melts add …
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Total Time 1 hr
Category Soup
Calories 422 per serving

Turn down the heat and allow the veggies and roux to cook for about 5 minutes, do not let the roux get too dark or burn.

Tomato Zucchini Bisque Recipes

ROASTED GARLIC ZUCCHINI AND TOMATOES

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

EASY ZUCCHINI-TOMATO SIDE DISH

This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.

ZUCCHINI BISQUE

I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.

TOMATO ZUCCHINI BISQUE

NUTMEG ZUCCHINI BISQUE

Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.

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.

ZUCCHINI TOMATO PIE

Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

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