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
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.
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
SUE'S SPICY TOMATO BASIL TORTELLINI
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.
Nutrition Facts : Calories 488 calories, Fat 31g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
CREAMY TOMATO BISQUE
This rich, creamy bisque has a wonderful old-fashioned flavor...it makes a nice accompaniment to any meal.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. , Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired.
Nutrition Facts : Calories 169 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 721mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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 TORTELLINI SOUP
No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.
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 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
TORTELLINI TOMATO BISQUE
Another scrap of paper found in my "when I get 'round to it" box. Torn from the June 2006 issue of BHG magazine. When searching Zaar, I found lots of tortellini & tomato soup recipes but none that included cream cheese.
Provided by SusieQusie
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring broth to a boil & add the tortellini.
- Reduce heat and simmer, uncovered, for 5 minutes.
- In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
- When smooth, return to the saucepan along with tomato soup; heat through.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 373.3, Fat 16.1, SaturatedFat 9.1, Cholesterol 58, Sodium 792.7, Carbohydrate 43.6, Fiber 2.1, Sugar 7.2, Protein 16
MUSHROOM-TOMATO BISQUE
My son forgot his lunch today so I brought it to the middle school. While walking down the hall to the office, I smelled this soup and had to ask for the recipe! The cooking teacher said this is what the 8th graders had made. I am posting it here so that I don't lose it! It's originally from a magazine (not sure which one) in the holiday appetizer section, 1996. PS-Yes, of course I told her about Recipezaar!
Provided by Oolala
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion, celery and garlic in 2 tablespoons of the margarine or butter in a large saucepan till tender.
- Add 1 1/2 cups of the mushrooms and cook 5 minutes or until the mushrooms are tender.
- Stir in undrained tomatoes, broth, cream, dill, and dash of pepper.
- Bring to boiling; reduce heat, cover, and simmer 30 minutes.
- Cool slightly.
- Place half the tomato mixture in a blender container or food processor bowl.
- Cover and blend or process until smooth and then repeat with remaining mixture.
- Return all to saucepan; heat through.
- Meanwhile, cook remaining mushrooms in remaining margarine or butter for 5 minutes or until tender.
- Ladle soup into 4 bowls and garnish with cooked mushrooms.
Nutrition Facts :
CREAMY TOMATO BASIL TORTELLINI SOUP
A rich creamy tomato soup with some tortellini to fill your tummy. Serve with some hot garlic bread! I just combined a few of my favorites from other recipes and added some parmesan it was a hit. Hope you enjoy it too!
Provided by DianeNJ
Categories European
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Coat soup pan with olive oil. Add onion and garlic and saute till soft.
- Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
- Add chicken broth and stir in tomato paste till blended.
- Simmer for 20 minutes
- Add light cream and parmesan cheese.
- Add tortellini and cook till tender (at least 15 minutes).
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
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