Chunky Tomato And Grilled Corn Bisque Food

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RESTAURANT STYLE TOMATO BISQUE



Restaurant Style Tomato Bisque image

When it comes to Tomato Soup, Tomato Bisque is the King! And I can honestly say this will be one of the best Tomato soups you will ever have. Real tomatoes with ingredients you can trust, it doesn't get any better than that!

Provided by Chef Dennis Littley

Categories     Soup

Time 1h

Number Of Ingredients 11

1 cup celery (small dice)
1 cup onions (small dice)
¼ lb unsalted butter (8 tablespoons (1 stick))
½ cup all-purpose flour
4 cups vegetable stock ((or chicken stock if you prefer))
6 cups whole plum tomatoes including juice (canned) (San Marzano if possible)
1 tbsp sugar
2 tsp sea salt (add more to taste.)
1/2 tsp black pepper
1 cup heavy cream
1 cup shredded cheddar cheese (*add more if you like a cheesier soup)

Steps:

  • Melt the butter in a 4-quart saucepan. Add celery and onions.
  • Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
  • Add the flour to the pan to make a roux.
  • Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).Don't let the roux get dark or burn.
  • Heat the stock in another saucepan.
  • Add the stock to the roux, using a wire whip, and mix well.
  • Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
  • If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible. You can also transfer it to a food processor or blender, just be very careful with the hot bisque.
  • After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
  • Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
  • At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
  • Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes. Serve and enjoy!

Nutrition Facts : Calories 422 kcal, Carbohydrate 31 g, Protein 11 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 86 mg, Sodium 1415 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

GRILLED CORN CHOWDER



Grilled Corn Chowder image

Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you've got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 15

4 ears sweet corn, husked
1 small red bell pepper, cored and cut into 4 planks
1 bunch scallions (6 to 7), trimmed
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound new potatoes, cut into 1/2-inch chunks
2 stalks celery, chopped
3 tablespoons all-purpose flour
2 teaspoons fresh thyme leaves
1/2 teaspoon smoked paprika
4 cups low-sodium chicken broth
3/4 cup heavy cream
1/4 cup fresh Italian parsley leaves, chopped
Hot sauce, for serving, optional

Steps:

  • Prepare a grill for medium heat.
  • Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
  • Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
  • Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
  • Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
  • Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.

TOMATO CORN CHOWDER



Tomato Corn Chowder image

Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 5

4 bacon strips, diced
1 large onion, chopped
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 medium potatoes, peeled and diced

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CHUNKY TOMATO-BASIL BISQUE



Chunky Tomato-Basil Bisque image

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

6 celery ribs, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream

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.

CORN AND TOMATO BISQUE



Corn and Tomato Bisque image

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

1 large jalapeno
1 tablespoon sherry wine vinegar
1/2 teaspoon sugar
2 tablespoons unsalted butter
1/2 vidalia onion, finely chopped (about 1 cup)
3 cups frozen corn kernels or 1 lb fresh corn kernels
1 garlic clove, minced
4 cups chicken stock or 4 cups low sodium chicken broth
salt & freshly ground black pepper
2 tablespoons creme fraiche
8 frozen plum tomatoes, halves coarsely chopped or 4 fresh plum tomatoes, peeled, halved lengthwise, seeded and coarsely chopped
1 scallion, thinly sliced
1 tablespoon finely chopped cilantro, plus more for garnish

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

CHUNKY TOMATO 'N' GRILLED CORN BISQUE



Chunky Tomato 'n' Grilled Corn Bisque image

This recipe was a 2006 Southern Living Cook-Off finalist. To cut down on cooking time, use corn from the frozen section of your grocery store.

Provided by Juenessa

Categories     Corn

Time 1h27m

Yield 11 cups

Number Of Ingredients 16

4 tablespoons butter, divided
2 tablespoons olive oil
2 large shallots, chopped
2 garlic cloves, pressed
1 (6 ounce) can tomato paste
1 (28 ounce) can peeled whole tomatoes, undrained and chopped
2 tablespoons domino granulated sugar
1 tablespoon mccormick gourmet collection mediterranean basil leaves
2 (14 ounce) cans chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream, divided
3 ounces blue cheese, crumbled
3 ears fresh corn, husks removed
crisco nonstick cooking spray
fresh basil sprig

Steps:

  • Melt 1 tablespoons butter with oil in a Dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender.
  • Stir in garlic and tomato paste, and sauté 1 minute.
  • Add tomatoes, sugar, and basil, and sauté 3 minutes.
  • Add chicken broth, salt, and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low; uncover and simmer, stirring often, 30 minutes.
  • Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
  • Meanwhile, combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.
  • Microwave at HIGH 25 seconds or until cheese melts.
  • Whisk until well blended.
  • Brush mixture evenly onto corn.
  • Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°).
  • Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
  • Let stand 5 minutes.
  • Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
  • Discard cobs.
  • Stir kernels into soup.
  • Ladle soup into bowls, and drizzle evenly with remaining cream.
  • Garnish, if desired.

Nutrition Facts : Calories 233.6, Fat 17.9, SaturatedFat 9.6, Cholesterol 46.5, Sodium 627.7, Carbohydrate 14.9, Fiber 2.3, Sugar 7.3, Protein 6

CHUNKY TOMATO-BASIL BISQUE



Chunky Tomato-Basil Bisque image

Make and share this Chunky Tomato-Basil Bisque recipe from Food.com.

Provided by AngelaTN

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 celery ribs, chopped
1 large onion, chopped
1 medium red pepper, chopped
1/4 cup butter, cubed
3 (14 1/2 ounce) cans diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups heavy whipping cream

Steps:

  • In large saucepan, saute the celery, onion and red pepper in butter for 5 minutes or until tender.
  • Add tomatoes and tomato paste; bring to a boil.
  • Reduce heat, cover and simmer for 40 minutes.
  • Remove from heat. Stir in basil, sugar, salt and pepper; cool slightly.
  • Transfer half of soup mixture to a blender.
  • While processing, gradually add cream; process until pureed.
  • Return to pan; heat through but do not boil.

CHUNKY TOMATO AND GRILLED CORN BISQUE



CHUNKY TOMATO AND GRILLED CORN BISQUE image

Categories     Soup/Stew     Tomato

Yield 11 cups

Number Of Ingredients 14

4 Tbsp butter, divided
2 Tbsp olive oil
2 large shallots, chopped
2 garlic cloves, pressed
1 6-oz can tomato paste
1 28 oz can peeled whole tomatoes, undrained and chopped
2Tbsp sugar
1 Tbsp basil leaves
2 14-oz cans chicken broth
1/2 tsp salt
1/4 tsp pepper
1 C whipping cream, divided
3 oz blue cheese, crumbled
3 ears fresh corn

Steps:

  • Melt 1 Tbsp butter with oil in a Dutch oven over medium heat; add shallots, and saute 3 to 5 minutes or until shallots are tender. Stir in garlic and tomato paste, and saute 1 minute. Add tomatoes, sugar and basil; saute 3 minutes. Add chicken broth, salt, and pepper; cover and bring to a boil. Reduce heat to low; uncover and simmer, stirring often, 30 minutes. Stir in 3/4 C whipping cream, and simmer, stirring often, 15 minutes. Meanwhile, combine crumbled blue cheese and remaining 3 Tbsp butter in a small microwave-safe bowl. Microwave on HIGH 25 seconds or until cheese melts. Whisk until well blended. Brush mixture evenly onto corn. Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat. Arrange corn on cooking grate and grill 12 minutes, turning every 3 minutes or until done. Let stand 5 minutes. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Stir kernels into soup. Ladle soup into bowls, and drizzle evenly with remaining 1/4 C cream.

SWEET GREEN TOMATO CORN MUFFINS



Sweet Green Tomato Corn Muffins image

Make and share this Sweet Green Tomato Corn Muffins recipe from Food.com.

Provided by Linky

Categories     Quick Breads

Time 45m

Yield 24 serving(s)

Number Of Ingredients 9

2 cups green tomatoes (seeded, diced, about 3/4 lb)
1/2 cup sugar, divided
1/2 cup butter, melted, divided
2 cups self-rising cornmeal mix
2 teaspoons lemon zest
5 eggs
16 ounces sour cream
1/2 cup butter, softened
2 tablespoons basil, finely chopped, fresh

Steps:

  • Preheat oven to 450 degrees F.
  • Saute tomatoes and 2 Tbs. sugar in 2 Tbs. butter in large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin turn light brown.
  • Stir cornmeal mix, zest and remaining sugar together in large bowl.
  • Make well in center.
  • Whisk eggs, sour cream, and remaining butter.
  • Add to dry ingredients, stirring until dry ingredients are moistened. Fold in tomatoes.
  • Either coat wells in muffin tin with spray or fill wells with cupcake papers.
  • Fill wells/papers 2/3 full of batter.
  • Bake at 450 degrees F. for 15 - 17 minutes. Test with toothpick.
  • While baking, mix butter with basil. Serve with warm or cooled muffins.

Nutrition Facts : Calories 174.8, Fat 13, SaturatedFat 7.5, Cholesterol 69.5, Sodium 227.1, Carbohydrate 12.8, Fiber 0.9, Sugar 5.5, Protein 2.8

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