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 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.
CHUNKY TOMATO 'N' GRILLED CORN BISQUE
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
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
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
TOMATO BISQUE WITH GARLIC CROUTONS
What a creamy delicious soup. The garlic-herb cheese called for is a Boursin cheese, but I guess you could use a cream cheese for it. I doubt it would taste the same. I always use the fresh herbs for the bread, but you could use dried. Be sure to half the herbs if using dried instead of fresh.
Provided by LilPinkieJ
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For the Tomato Bisque: In a large soup pot melt bacon fat, add onions and celery. Cook onions and celery until translucent, do not brown. Add tomatoes, basil and cook for 2 minutes. Add tomato juice, V-8 juice, tomato paste, chicken stock and simmer 15 minutes. Add heavy cream and bring back to a boil. Turn off heat and add the tub of cheese. Add salt and pepper to taste.
- For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325°F until a golden brown, approximately 15 minutes.
- Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.
Nutrition Facts : Calories 529.4, Fat 33.4, SaturatedFat 15.5, Cholesterol 83.3, Sodium 965.5, Carbohydrate 49.2, Fiber 4.4, Sugar 9.3, Protein 10.7
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