Easy Pantry 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!

HOW TO MAKE TOMATO BISQUE

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.

EASY TOMATO BISQUE

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.

EASY PANTRY TOMATO BISQUE

Steps:

• In a soup pot, saute onion in olive oil until translucent, then add basil and oregano, cooking until fragrant.
• Add the canned tomatoes and tomato juice and then add the parley, pepper and salt, allowing to cook for a couple minutes.
• Add the cream and heat for another minute, then puree - either with an immersion blender or by transfering in batches to a blender and then serve!

SHORTCUT TOMATO BISQUE

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.