Spicy Crock Pot Tomato Bisque Recipes

SPICY CROCK POT TOMATO BISQUE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Peel a whole head of garlic. Place cloves in a small oven-safe dish and drizzle with olive oil. Roast for 30 to 40 minutes or until soft and golden brown. (Garlic can also be roasted in a foil packet.)
• 3. While garlic is roasting add tomatoes and tomato paste to a large Crock Pot (at least 5 quart). Add all remaining ingredients except heavy cream and Romano cheese.
• 4. Stir together and drop in roasted garlic once it's done roasting.
• 5. Cook on high for 3 hours.
• 6. Reduce heat to low and puree mixture until completely smooth with a hand blender.
• 7. Add heavy cream.
• 8. Let simmer another 30 minutes.
• 9. Serve and garnish with cheese and basil stems.

SPICY TOMATO BISQUE WITH GRILLED BRIE TOAST

Steps:

• Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
• In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
• Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
• To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

CROCKPOT TOMATO BISQUE

Steps:

• 1. In a crockpot, combine chicken stock, tomatoes, oregano, basil, rosemary, tomato paste and garlic.
• 2. Cook on high 4-6 hrs and on low 8-10 hrs, stirring occasionally.
• 3. Turn crockpot off, uncover and allow to cool for 1-2 hrs.
• 4. In a blender or food processor, blend remaining ingredients in batches with the warm soup and place in large saucepan. Return to a rolling boil and serve.

SPICY TOMATO BISQUE

Steps:

• Combine tomatoes and broth; bring to a boil and reduce to simmer.
• In the meantime, fry bacon until crisp, remove and reserve.
• Add olive oil, onions, celery, peppers and carrots to pan and sauté until tender; add garlic and sauté 2 minutes; add flour and cook 3 minutes, then puree mixture and add 3 cups of tomato mixture and puree until smooth.
• Incorporate 1 ladle of puree into tomato mixture at a time, add bacon, then puree entire soup.
• Add basil, thyme, and bay leaves and simmer 30 minutes, then remove bay leaf and thyme. Add milk and cream and season to taste.
• Use Tony Chacheres instead of salt if you like things spicy.