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 II
I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down.
Provided by JUDY HAMBY
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
- In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
Nutrition Facts : Calories 420 calories, Carbohydrate 31.8 g, Cholesterol 80.6 mg, Fat 28.5 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 17.8 g, Sodium 1288.5 mg, Sugar 20.8 g
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
CREAMY TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
- Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.
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
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.
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 WITH CASHEW CREAM
Provided by Trisha Yearwood
Categories main-dish
Time 9h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large stockpot over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring until the flour browns slightly, about 2 minutes.
- Add the stock, tomatoes with their juices, parsley, thyme and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium low and simmer for 30 minutes. Season with salt and pepper to taste. Stir in the Cashew Cream and continue to simmer for 10 minutes, taking care not to let the soup boil. Remove and discard the bay leaf.
- Working in batches, pour the soup into a blender or food processor and blend on high for several minutes, until very smooth. Ladle into bowls and serve.
- Put the cashews in a bowl and add cold water to cover them. Cover with a lid or plastic wrap and refrigerate overnight.
- The next day, drain the cashews and rinse under cold water. Put them in a blender with enough fresh cold water just to cover them. Blend on high for several minutes until smooth. Strain the cream through a fine-mesh sieve to remove any remaining bits of cashew. Store refrigerated for 2 weeks or in the freezer for up to 3 months.
TOMATO BISQUE SOUP
Make and share this Tomato Bisque Soup recipe from Food.com.
Provided by TERRY B.
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil over medium heat.
- Add onions, garlic, dill seeds, dill weeds and oregano and cook for about 5 minutes.
- Add flour and stir for 2 minutes.
- Add both cans of tomatoes, chicken broth, salt and pepper.
- Boil then turn down to a simmer.
- Add cream slowly as you stir mixture.
- Add parsley and honey and continue to stir.
- Let simmer for 10 minutes.
- Enjoy.
Nutrition Facts : Calories 379.7, Fat 28.4, SaturatedFat 13, Cholesterol 66.3, Sodium 601, Carbohydrate 29.6, Fiber 2.2, Sugar 22, Protein 5.1
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.
SHRIMP AND TOMATO BISQUE
This is my favorite soup that my DH makes. Its very simple and is a wonderful meal with some warm bread.
Provided by deb k
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in large skillet.
- Add mushrooms, garlic and parsley and cook until tender.
- Gradually stir in chicken broth, heat to boil and reduce to simmer.
- Simmer uncovered to reduce by about 1/3.
- Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
- Return to simmer for about 10 minutes.
- Add whole shrimp and simmer until pink.
Nutrition Facts : Calories 412.4, Fat 23.1, SaturatedFat 12.6, Cholesterol 149.3, Sodium 1976.7, Carbohydrate 33.7, Fiber 2.3, Sugar 1.7, Protein 19.5
SHORTCUT TOMATO BISQUE
Not only stretches a can of soup into several servings, but also makes it taste homemade. If you prefer a less tangy flavor, omit the juices from the canned tomatoes or add more half and half (or milk or cream).
Provided by Marla Swoffer
Categories Vegetable
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Combine soup, tomatoes (including juice) and half and half in a pot over medium heat.
- Cook until simmering (or to desired temperature) but not boiling, stirring frequently.
- If using, put a handful of grated cheese (sharp cheddar is nice) in the bowls and ladle soup over it, or sprinkle with parmesan and pepper.
Nutrition Facts : Calories 283.7, Fat 15, SaturatedFat 9.1, Cholesterol 44.8, Sodium 1152.8, Carbohydrate 33.7, Fiber 3.7, Sugar 17.8, Protein 7.7
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
TOMATO BASIL BISQUE
I got this recipe from a magazine called Midwest Living. It's the best recipe I've found for tomato basil soup and just wanted to share it.
Provided by kyky9353
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
- Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
- Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
- Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
Nutrition Facts : Calories 171.7, Fat 12.9, SaturatedFat 7.9, Cholesterol 44.6, Sodium 468.2, Carbohydrate 13.1, Fiber 2.3, Sugar 8.5, Protein 3.3
TOMATO BISQUE ON STEROIDS
This tomato bisque has it all! A creamy, tomato base with chunks of crushed tomatoes and jalapeno peppers, and some extra heat from cayenne pepper, chipotle powder, and paprika.
Provided by Matt Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic; cook and stir for 2 minutes, being careful not to brown garlic.
- Pour in 2 cans of crushed tomatoes and chicken broth; bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
- Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 41.3 g, Cholesterol 53.7 mg, Fat 18.6 g, Fiber 7.6 g, Protein 8 g, SaturatedFat 9.2 g, Sodium 1247.9 mg, Sugar 4.7 g
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