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
TOMATO BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
- When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.
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.
TOMATO BISQUE II
I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down.
Provided by JUDY HAMBY
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
- In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
Nutrition Facts : Calories 420 calories, Carbohydrate 31.8 g, Cholesterol 80.6 mg, Fat 28.5 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 17.8 g, Sodium 1288.5 mg, Sugar 20.8 g
LIGHT TOMATO BISQUE
A tomato bisque doesn't need to be high in calories to taste good. This recipe shows you how to make a delicious soup that won't make you feel guilty when you want a second bowl.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h15m
Yield 10 bowls
Number Of Ingredients 18
Steps:
- Fill a large bowl with ice water. Bring a large pot of water to a boil.
- Working in batches, add tomatoes to the boiling water, grouped by type (i.e., one batch of Campari tomatoes only, the next batch of Roma tomatoes only, etc.) Boil for about 90 seconds, until there are signs of splitting on the skin of the tomatoes, Remove the tomatoes using a slotted spoon or skimmer and place in ice water. Remove the peel from the tomatoes and discard. Dice tomatoes and set aside. Repeat for all tomatoes.
- Heat the butter in a large soup pot over medium-high heat. Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes. Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and stewed tomatoes and bring to a boil while whisking constantly. Add bay leaves to the pot. Add chopped basil or cilantro, Worcestershire sauce, parsley, oregano, and cooking sherry.
- Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
- Remove from the heat and allow to cool; use ice water in the sink and add the pot to the sink to speed the process.
- When the soup base is cool, remove and discard the bay leaves. Working in batches, transfer the mixture to a blender and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother. Return to the pot and reheat over medium heat.
- Whisk the milk, sour cream, and salt into the soup and season with pepper to taste.
Nutrition Facts : Calories 107.7, Fat 4, SaturatedFat 2.3, Cholesterol 7.5, Sodium 1460.7, Carbohydrate 13.9, Fiber 2.7, Sugar 5.4, Protein 3.3
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INA GARTEN'S CREAMY TOMATO BISQUE RECIPE
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4.2/5 (226)Category SoupsAuthor Ina GartenTotal Time 1 hr 20 mins
- 1. Heat the butter and 1 tablespoon olive oil in a large (11-inch) pot or Dutch oven over medium-low heat.
- 2. Add the onion, shallots and leek, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.
- 3. Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tablespoon salt and 1½ teaspoons black pepper.
- 4. Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30-40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened.
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5/5 (134)Total Time 1 hrCategory SoupCalories 422 per serving
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Cuisine American, SouthernTotal Time 35 minsCategory Lunch or DinnerCalories 149 per serving
- In a large saucepan or soup pot, melt butter over medium-high heat. Add the onion and sauté until tender but not browned (about 5-7 minutes). Add garlic, basil and oregano; sauté for 1 more minute. Add flour; cook and stir until moistened. Stir in broth, tomatoes, brown sugar, and bay leaf. Bring to a boil; reduce heat to low, and simmer (covered) for 15-20 minutes. Stir the pot regularly to make sure that the bottom of the pan doesn’t scorch and nothing sticks.
- Season with salt and pepper, to taste. Use a handheld immersion blender (or a regular blender) to puree the soup until smooth. Ladle into bowls and enjoy!
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