Creamy Chipotle Tomato Bisque Recipes

RESTAURANT STYLE TOMATO BISQUE

Steps:

• Melt the butter in a 4-quart saucepan. Add celery and onions.
• Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
• Add the flour to the pan to make a roux.
• Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).Don't let the roux get dark or burn.
• Heat the stock in another saucepan.
• Add the stock to the roux, using a wire whip, and mix well.
• Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
• If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible. You can also transfer it to a food processor or blender, just be very careful with the hot bisque.
• After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
• Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
• At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
• Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes. Serve and enjoy!

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
• France's Notes:
• If you can't find the Fire Roasted Tomatoes with Garlic variety, substitute one can of regular Fire Roasted Tomatoes and add 1 clove of garlic in with the onion.
• You may use a blender instead of an immersion blender to puree the soup; process in two batches if necessary

ROASTED TOMATO BISQUE WITH CHIPOTLE CREAM

Steps:

• Heat the oil in a pan over medium-high heat.
• Add the whole tomatillos, whole jalapenos, onion chunks, tomato halves and whole garlic cloves.
• Roast them until golden on all sides, flipping them occasionally so that all sides cook.
• If they begin to stick to the pan, add a splash of water to the pan, reduce the heat and cover the pan to allow them to simmer and cook.
• Add the roasted vegetables to the blender with the chipotle peppers and the cilantro.
• Blend until a smooth salsa forms, adding salt to taste.
• In a small bowl, mix ¼ cup (30g) sour cream with ¼ cup (59mL) chipotle salsa.
• Save the remaining salsa for another use.
• Coat a pan with 1 Tbsp (13g) oil and place it over medium heat.
• Add the chopped onion and garlic and cook until they are translucent.
• As the mixture begins to turn golden and once it starts to stick to the pan, add 1 Tbsp (14g) butter and continue cooking them.
• Cut the stems off of the tomatoes and cut them in half.
• Add the tomatoes face up and let them roast in the pan, stirring the veggies occasionally.
• Flip the tomatoes once the skins start to roast.
• Reduce the heat and cover the pan, allowing the tomatoes to cook down so that they can be easily mashed.
• The juices from the tomatoes will keep the onion and garlic from sticking to the pan so they should be soft and golden at this point.
• Remove the veggies from the heat and blend them for 30 seconds on high or until smooth.
• Return the blended tomato mixture to the pan and add the chicken broth and seasonings.
• Stir in the cream and let the soup simmer for 10 minutes or until warmed through.
• Ladle the soup into the serving bowls.
• Garnish the bisque with a swirl of chipotle cream.

CREAMY TOMATO BISQUE

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.

TOMATO BISQUE

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.