Riverside Resorts Tomato Bisque Recipes

TOMATO BISQUE

Steps:

• In a medium pot, heat the oil.
• Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
• Add the garlic and thyme; stir until fragrant, about 1 minute.
• Add the tomatoes, broth, honey, salt, and pepper.
• Bring to a boil over high heat.
• Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
• Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
• Return it to the pot and stir in the cream.
• Heat gently and adjust the seasonings.
• Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

TOMATO BISQUE RECIPE

Steps:

• Boil washed Roma tomatoes and remove skin.
• Save 4 cups of tomato stock (the liquid you boiled the tomatoes in).
• Dice celery, garlic, and onion.
• Heat oil until warm and add diced vegies. Simmer until translucient.
• Add stewed tomato and all spices.
• Add tomato stock and chicken bullion cubes, then stir.
• Cover and boil for 30-60 minutes.
• Use immersion blender to blend further if desired.
• Add heavy cream.
• Stir and enjoy!

RIVERSIDE RESORT'S TOMATO BISQUE

Steps:

• Preheat oven to 350 degrees F. Drain liquid from tomatoes and reserve.
• Place plum tomatoes on a sheet pan sprayed lightly with Pam, and roast in the oven for 20-30 minutes. Meanwhile, over medium-low heat, saute onions, celery and carrots in a stockpot until translucent, approximately 10 minutes, or just until veggies are tender-crisp.
• Remove roasted tomatoes and allow to cool for a few minutes. Add them to the stockpot along with the reserved tomato juice and tomato paste and stir until combined.
• Cook for 30-40 minutes. Start gently warming the heavy cream. Meanwhile, puree stockpot mixture, and then add the warmed cream. Finish with salt and pepper to taste.
• Add fresh chopped basil at the end.

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.

TOMATO BISQUE

Steps:

• Prepare soup with water in saucepan as directed on label.
• Add cream cheese; cook 2 to 3 min. or until completely melted, stirring constantly.
• Sprinkle with pepper.