TOMATO BASIL BISQUE RECIPE
Tomato Basil Bisque is an easy-to-make creamy soup made using roasted tomatoes, heavy cream, and fresh basil. My recipe makes the best homemade version of this soup.
Provided by Neha Mathur
Categories Soup
Time 1h10m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 400 degrees F (200 degrees C).
- Cut tomatoes into half and deseed them.
- Arrange the halves on a baking tray and drizzle with 2 tbsp extra virgin olive oil, salt, and 1/4 tsp black pepper.
- Keep the baking tray in the middle rack of the oven and roast for 25 minutes.
- Remove the tray from the oven and let the tomatoes cool completely. Set aside.
- Heat butter and 1 tbsp extra virgin olive oil in a pan over medium-high heat.
- Add garlic, onions, and bay leaves and cook for 3-4 minutes, stirring frequently.
- Add the roasted tomatoes, carrots, vegetable stock, ½ teaspoon freshly cracked black pepper, and cayenne pepper, and stir well.
- Reduce the heat to low.
- Cover the pan with a lid and cook the bisque for 25-30 minutes, stirring a few times while cooking.
- Remove the pan from heat and discard the bay leaves using a tong.
- Add basil to the pot.
- Blend the bisque using an immersion blender until creamy and smooth. You can also use a traditional blender, stick blender, or a food processor to blend the creamy tomato bisque.
- Tip - If you like super creamy bisque, then pass it through a mesh strainer.
- Add heavy cream, basil, and granulated sugar, and cook until it is nicely warmed.
- Thin down the bisque with some water if it's thick for your liking.
- Check for salt and add more if needed.
- Serve warm.
Nutrition Facts : Calories 133 kcal, Carbohydrate 11 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 519 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
ROASTED TOMATO BISQUE
"This soup just begs for garlicky croutons," says Jeff.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
- Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes.
- Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.
ROASTED TOMATO BISQUE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
- Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
ROASTED TOMATO-BASIL BISQUE WITH PUMPERNICKEL CROUTONS (VEGAN)
Make and share this Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan) recipe from Food.com.
Provided by zeldaz51
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute.
- Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized.
- Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.
CHUNKY TOMATO-BASIL BISQUE
My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. -Veronique Deblois, Mine Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).
Nutrition Facts : Calories 383 calories, Fat 36g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 1214mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein.
TOMATO BASIL BISQUE
I got this recipe from a magazine called Midwest Living. It's the best recipe I've found for tomato basil soup and just wanted to share it.
Provided by kyky9353
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
- Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
- Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
- Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
Nutrition Facts : Calories 171.7, Fat 12.9, SaturatedFat 7.9, Cholesterol 44.6, Sodium 468.2, Carbohydrate 13.1, Fiber 2.3, Sugar 8.5, Protein 3.3
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