CREAMY TOMATO BISQUE
Easy creamy tomato bisque with roasted tomatoes, fresh basil and heavy whipping cream is a delicious homemade and filling soup. Perfectly easy to make with ripe red fresh tomatoes, this soup combines the flavors of garlic, onion, herbs, seasonings, and heavy whipping cream for a full on tomato bisque that goes amazing with croutons or a side of golden brown grilled cheese. An absolutely awesome recipe for weeknights, this smooth soup is restaurant worthy of the most perfect pre-meal appetizer. For a real treat, use your own garden tomatoes!
Provided by Trisha Haas - Salty Side Dish
Categories Main Dishes
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Quarter 4 large tomatoes and place in casserole dish.
- Chop half and onion and place into dish with tomatoes.
- Slice 1 red pepper and place in casserole dish.
- Drizzle with oil and mix to coat.
- Generously season with salt and pepper.
- Top with fresh basil leaves.
- Roast vegetables for 20 minutes.
- Remove from oven and cool slightly.
- Place into a blender (it may be necessary to blend half of the tomato mixture at a time) and blend until smooth.
- Pour into a stock soup pot.
- Add chicken broth, tomato paste, sugar, dried oregano, dried basil and continue to heat over medium high heat, stirring soup frequently until boiling.
- Reduce heat to simmer and cover for additional 10 minutes.
- Remove lid and remove entire pot from heat.
- Gently stir in whipping cream.
- Pour finished soup into bowls.
- Season with salt and pepper before serving and optionally top with pepper flakes.
- OPTIONAL: Top bowls with cheese, bite-sized pieces of homemade croutons, and fresh basil if desired.
Nutrition Facts : ServingSize 1 cup, Calories 96 kcal, Carbohydrate 3 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 354 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
FRESH TOMATO AND PEPPER BISQUE
I basically came up with this at the end of summer and picked all my tomatoes, bell and banana peppers and did not know what to do with them all! Threw everything in a pot and used the imagination. I served it with a dollop of sour cream and chips. Try topping with grilled cheese croutons. Make it your own!
Provided by Kelly Rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
- Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
- Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
- Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
- Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 19.9 g, Cholesterol 33.3 mg, Fat 31.5 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 522.3 mg, Sugar 15.1 g
ROASTED RED PEPPER AND TOMATO SOUP
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
ROASTED RED PEPPER & TOMATO BISQUE
Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!
Provided by Manda C
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
- Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
- Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
- Add stock and whipping cream, stir to combine.
- In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
- Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!
Nutrition Facts : Calories 194.5, Fat 12.1, SaturatedFat 6.6, Cholesterol 34.9, Sodium 503.6, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 6.9
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ROASTED RED PEPPER TOMATO BISQUE - GIRL GONE GOURMET
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5/5 (8)Total Time 1 hrCategory Soups & StewsCalories 551 per serving
- Melt the butter in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook the vegetables until they start to soften about 5-10 minutes. Add the flour to the vegetables and stir. Add the red peppers, tomatoes, and herbs. Break up the tomatoes with a spatula and let it all cook together for 2 to 3 minutes. Add the stock and bring the pot to a simmer. Simmer the soup for 30 minutes, stirring occasionally.
- In a separate pan, heat the olive oil over medium heat. Add in the smashed garlic and let it cook for a few minutes in the oil (keep it moving around the pan). After a couple of minutes, transfer the garlic to the other pot with the soup, reserving the oil.
- Add the bread cubes to the pan and toss to coat them in the oil. Season them with a few pinches of salt and pepper. Toast the cubes in the pan for just a few minutes. Keep a close eye on them because they can burn easily. Once toasted, remove the croutons from the pan and set aside.
- Once the soup has simmered for 30 minutes, remove the parsley, thyme stems, and bay leaf. Puree the soup using an immersion blender or stand blender. Wipe out the stockpot and pour the soup back into the pot through a fine mesh strainer. Discard the solids. Reheat the soup over medium heat. Once warmed, add the cream.
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