EASY TOMATO BISQUE
A bowl brimming with this fresh creamy tomato bisque is sure to impress Mom. With its outstanding flavor, she'll think you fussed for hours! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth. Stir in tomato paste and cayenne until well blended. , Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in cream. (Do not boil.) Garnish with chopped tomatoes if desired.
Nutrition Facts : Calories 134 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 700mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
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
JOE'S ITALIAN TOMATO BASIL SOUP
This recipe was in the Birmingham News and it comes from a restaurant in Alabaster, AL called Joe's Italian. Joe's has the best tomato basil soup I have ever eaten!
Provided by SweetT
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter with the oil over low heat in a heavy bottom pot.
- Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
- Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
- Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
- Garnish with fresh basil before serving.
- Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.
ITALIAN TOMATO BISQUE
Steps:
- 1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
- 2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream; simmer for about 25 minutes, and remove the cloves.
- 3. Transfer to a blender or food processor, and puree.
- 4. Add half and half, and the milk - (If preparing before-hand, put aside in the refrigerator at this point).
- 5. Heat up in a sauce pan and sprinkle chives on top before serving.
TUSCAN TOMATO BASIL BISQUE
My DIL brought over some Tomato Basil Bisque that she bought at Safeway's Deli and we all thought it was sooo good. DIL said "Why don't we make some with all the tomatoes left in the garden?" We searched online and found several recipes so did 10X the recipe (without the cream, which we thought would curdle in the pressure...
Provided by Janet Cosgrove
Categories Cream Soups
Number Of Ingredients 13
Steps:
- 1. Bake squash upside down on cookie sheet. Cool.
- 2. In large pot, saute onions, red pepper and garlic until onions and peppers are soft.
- 3. Dip Tomatoes in boiling water; peel & core and cut up in chunks.
- 4. Add tomatoes, tomato paste, chicken stock, basil and thyme. (I couldn't find tomato paste with roasted garlic, so roasted some in the oven and added to the tomato paste)
- 5. Peel and Cut cooled butternut squash in chunks and add to pot.
- 6. Bring to a boil; then simmer for 35 minutes, stirring often.
- 7. Puree in blender or food processor and return to pot. Splash in the Tobasco, salt and pepper and stir in the cream.
- 8. FOR CANNING: Do not add the cream! Process quarts for 30 minutes at 10 lb. in presssure cooker. We used this recipe, multiplied by 10, and got 21 quarts. (plus some left over to sample!) When serving, heat the soup first and then stir in cream before serving.
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