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
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
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.
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FIRE-ROASTED TOMATO BISQUE RECIPE - DIANE ROSSEN …
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- In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
- Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.
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