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.
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
CORN AND TOMATO BISQUE
Make and share this Corn and Tomato Bisque recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
- Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
- Peel, core, seed and finely chop the jalapeño.
- In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
- Melt the butter in a large, heavy saucepan.
- Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
- Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
- Add the stock and simmer until the corn is tender, about 15 minutes.
- Season with salt and pepper.
- Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
- Return the puree to the soup.
- Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
- Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
- Serve hot.
- Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
- Reheat before proceeding.
Nutrition Facts : Calories 208.2, Fat 8.4, SaturatedFat 4.2, Cholesterol 21.8, Sodium 239.5, Carbohydrate 29.1, Fiber 3, Sugar 5.6, Protein 7.7
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 RED PEPPER & TOMATO BISQUE
Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!
Provided by Manda C
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
- Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
- Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
- Add stock and whipping cream, stir to combine.
- In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
- Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!
Nutrition Facts : Calories 194.5, Fat 12.1, SaturatedFat 6.6, Cholesterol 34.9, Sodium 503.6, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 6.9
ROASTED CORN & TOMATO BISQUE
Fresh veggies make this a perfect soup for this time of year (July in Texas) but can also be made with frozen. Central Market - January 1998 provided this to our family - hope your family enjoys.
Provided by Sue Masters
Categories Corn
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Roast corn (or if you are lazy, use frozen and add a little liquid smoke).
- In a large, heavy pot, melt the butter.
- Add onions, garlic and green pepper and cook until just softened (3-4 minutes) Add the corn and tomatoes and cook stirring, 3 minutes more.
- Add the chicken stock and stir in the tomato paste.
- Add corn cobs to stock.
- Add the chili powder and salt; stir to incorporate these ingredients into the soup.
- Bring the soup to a boil and cook at a simmer until all the vegetables are completely tender (1 hour).
- Remove corn cobs and discard.
- Puree the soup in a food processor, blender, food mill or Vita-Mix if you are lucky enough to have one.
- (The soup can be prepared a day in advance. Cool, cover and refrigerate) Return the soup to the pot, and over low heat rewarm.
- Check seasonings and add more salt, if necessary.
- Garnish each serving with sour cream, Monterey Jack Cheese and bacon.
More about "roasted corn tomato bisque recipes"
ROASTED FRESH TOMATO BISQUE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
5/5 (6)Total Time 50 minsCategory SoupCalories 178 per serving
- Preheat oven to 400 degrees. Cut tomatoes in half and arrange on a baking sheet. Roast in oven for 20 minutes.
- Heat olive oil in heavy dutch oven or soup pot. Add onion and cook until just translucent. Add garlic and cook about 30 seconds until fragrant. Stir in sugar and tomato paste and continue cooking another minute or so.
- Carefully add roasted tomatoes and their juices, stir and cook, breaking up tomatoes with wooden spoon. Simmer for 10 minutes.
- Add the chicken broth and bring to a steady simmer for another 5 minutes. Stir in about 1 tablespoon of fresh chopped basil. Carefully insert immersion blender into pot and process until smooth.
FIRE-ROASTED TOMATO BISQUE RECIPE - DIANE ROSSEN …
From foodandwine.com
5/5
- 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.
FIRE-ROASTED TOMATO BISQUE - RACHAEL RAY SHOW
From rachaelrayshow.com
INA GARTEN'S CREAMY TOMATO BISQUE RECIPE - COUNTRY …
From countryliving.com
ROASTED TOMATO BISQUE | WILLIAMS SONOMA
From williams-sonoma.com
ROASTED RED PEPPER AND TOMATO BISQUE FOR TWO RECIPE
From forksoverknives.com
SHRIMP-AND-CORN BISQUE RECIPE - EMERIL LAGASSE - FOOD & WINE
From foodandwine.com
TOMATO BISQUE - JO COOKS
From jocooks.com
TOMATO BISQUE RECIPE | CHEF DENNIS
From askchefdennis.com
TOMATO BISQUE RECIPE (IN ONE POT, WITH EASY BRIE …
From thekitchn.com
PAN-ROASTED CORN AND TOMATO RELISH RECIPE | MYRECIPES
From myrecipes.com
ROASTED RED PEPPER CORN BISQUE - BETTER THAN BOUILLON
From betterthanbouillon.com
20 BISQUE RECIPES (LOBSTER, CRAB, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
45+ SIMPLE SIDES FOR ROASTED CHICKEN - PLATINGS + PAIRINGS
From platingsandpairings.com
15 CREAMY BISQUE RECIPES FOR A SATISFYING SUPPER - BRIT + CO
From brit.co
CHEESY VEGAN STUFFED SPINACH BITES RECIPE - FORKS OVER KNIVES
From forksoverknives.com
You'll also love