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
SPICY CROCK POT TOMATO BISQUE
This bisque brings tomato soup to a whole new level. It's full of flavor with a slight kick. We loved the addition of roasted garlic. When garlic is roasted it becomes sweeter and it added a ton of flavor to this bisque. Serve with grilled cheese for a grown-up version of a childhood favorite.
Provided by Chantell Byrd
Categories Other Soups
Time 4h35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Peel a whole head of garlic. Place cloves in a small oven-safe dish and drizzle with olive oil. Roast for 30 to 40 minutes or until soft and golden brown. (Garlic can also be roasted in a foil packet.)
- 3. While garlic is roasting add tomatoes and tomato paste to a large Crock Pot (at least 5 quart). Add all remaining ingredients except heavy cream and Romano cheese.
- 4. Stir together and drop in roasted garlic once it's done roasting.
- 5. Cook on high for 3 hours.
- 6. Reduce heat to low and puree mixture until completely smooth with a hand blender.
- 7. Add heavy cream.
- 8. Let simmer another 30 minutes.
- 9. Serve and garnish with cheese and basil stems.
SLOW COOKER CREAMY TOMATO SOUP
This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.
Provided by faithloren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
- Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
- Puree the soup using an immersion blender.
- Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g
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