SHRIMP BISQUE
Steps:
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
CREAMY TOMATO BASIL BISQUE
A bowl of creamy tomato basil bisque is the perfect comfort food to indulge in at the end of a long day, with a grilled cheese sandwich.
Provided by Shanna Mallon
Categories Soup
Time 2h
Number Of Ingredients 11
Steps:
- To make the basil oil, puree basil leaves together with oil in a high-speed blender until smooth.
- Strain through a fine mesh sieve or chinois twice. Do not press down on the mixture or you'll end up with a bitter note to the oil.
- Let sit for 2 hours before storing in an airtight container. While the basil oil is resting, start on the soup.
- Bring a large pot of water to a boil. On the blossom end of each tomato (opposite the stem), score with an "X" with a paring knife. Add tomatoes to the boiling water.
- Boil for 30 seconds to 1 minute. Remove from the water to a bowl filled with ice water. Remove the tomatoes from water and gently peel.
- Remove the seeds from each tomato. Add tomato pieces to a large bowl. Add the seeds and goop that you remove to a sieve placed over the bowl of tomatoes. Mash the innards through a bowl to get all the flavor from those, without the seeds. Set aside.
- Heat olive oil in a large soup pot over medium-high heat. Add the garlic and onion, stirring occasionally until the onion has softened, approximately 7 minutes.
- Add tomatoes, chicken stock, and sugar. Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces by one quarter, approximately 20 minutes.
- Turn off heat and cool the mixture for about 10 minutes. Using a stick blender, puree the soup until it is smooth. If you don't have a stick blender, you can also use a blender or food processor, working in batches.
- Bring the pureed soup to a simmer over medium heat, then add cream and basil. Season with salt and pepper to taste.
- Ladle into bowls, and garnish with an extra drizzle of heavy cream and basil oil.
Nutrition Facts : ServingSize 1 bowlful, Calories 464 calories, Sugar 17.3 g, Sodium 451.8 mg, Fat 35.6 g, SaturatedFat 16.1 g, TransFat 0.7 g, Carbohydrate 28.8 g, Fiber 5 g, Protein 11.5 g, Cholesterol 74.4 mg
ROASTED FRESH TOMATO BISQUE
Homemade tomato soup using fresh roasted seasonal tomatoes and garden basil, finished off with a little cream.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Soup
Time 50m
Number Of Ingredients 10
Steps:
- 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.
- Taste for salt and pepper. Stir in heavy cream and heat through. Serve, topped with fresh basil and grilled cheese for dipping.
Nutrition Facts : Calories 178 kcal, Carbohydrate 16 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 953 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
FRESH TOMATO BISQUE SOUP
Homemade fresh tomato biscque soup with tomatoes from the garden, blended until smooth.
Provided by Angela Roberts
Categories Soup
Time 4h30m
Number Of Ingredients 11
Steps:
- Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
- Cool. Peel.
- Cut in half, squeeze some of the water and seeds out.
- Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
- Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
- Put into Vitamix or similar type blender with butter and blend until smooth.
- Add back in soup plan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
- Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.
CREAMY SEAFOOD BISQUE
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
30 BEST CREAMY SOUPS
These creamy soup recipes are so comforting and delicious. From tomato to broccoli cheddar to vegetable, there's a soup for everyone on this list!
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a creamy soup in 30 minutes or less!
Nutrition Facts :
CREAMY PUMPKIN CRAB BISQUE
Creamy pumpkin crab bisque soup is an ultimate comfort food for a cold winter or fall nights. Simple recipe and ready in less than 30 minutes. Bring fall flavors to your plate!
Provided by Tanya
Categories Soup recipes
Time 25m
Number Of Ingredients 10
Steps:
- Melt butter in a medium size pot. Use a heavy bottom pot if possible. Add chopped onions and celery. Saute for about 5 minutes, until fragrant and soft.
- Add pumpkin puree, broth and spice. Mix well. Add crab and simmer soup for 5-10 minutes on medium heat to let the flavors to blend together.
- Add heavy cream and turn the heat off. Stir and its ready to be served.
Nutrition Facts : Calories 260 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1107 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CREAMY SHRIMP BISQUE
A simply and creamy seafood soup with homemade croutons.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.
- Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.
- When ready, serve with croutons.
- Homemade Croutons:
- Preheat oven to 350 °F.
- Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.
LOBSTER BISQUE
Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.
Provided by andris74
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
- Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
- Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
- Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
- Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
- When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.
OLIVE GARDEN CREAM OF TOMATO AND BASIL SOUP
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
- Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve.
CREAMY TOMATO BISQUE
Easy creamy tomato bisque with roasted tomatoes, fresh basil and heavy whipping cream is a delicious homemade and filling soup. Perfectly easy to make with ripe red fresh tomatoes, this soup combines the flavors of garlic, onion, herbs, seasonings, and heavy whipping cream for a full on tomato bisque that goes amazing with croutons or a side of golden brown grilled cheese. An absolutely awesome recipe for weeknights, this smooth soup is restaurant worthy of the most perfect pre-meal appetizer. For a real treat, use your own garden tomatoes!
Provided by Trisha Haas - Salty Side Dish
Categories Main Dishes
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Quarter 4 large tomatoes and place in casserole dish.
- Chop half and onion and place into dish with tomatoes.
- Slice 1 red pepper and place in casserole dish.
- Drizzle with oil and mix to coat.
- Generously season with salt and pepper.
- Top with fresh basil leaves.
- Roast vegetables for 20 minutes.
- Remove from oven and cool slightly.
- Place into a blender (it may be necessary to blend half of the tomato mixture at a time) and blend until smooth.
- Pour into a stock soup pot.
- Add chicken broth, tomato paste, sugar, dried oregano, dried basil and continue to heat over medium high heat, stirring soup frequently until boiling.
- Reduce heat to simmer and cover for additional 10 minutes.
- Remove lid and remove entire pot from heat.
- Gently stir in whipping cream.
- Pour finished soup into bowls.
- Season with salt and pepper before serving and optionally top with pepper flakes.
- OPTIONAL: Top bowls with cheese, bite-sized pieces of homemade croutons, and fresh basil if desired.
Nutrition Facts : ServingSize 1 cup, Calories 96 kcal, Carbohydrate 3 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 354 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
GARDEN FRESH TOMATO BISQUE
I always loved crab and lobster bisque, but had an over abundance of tomato that I froze. This is hearty, creamy, and brings out the sweet goodness of fresh tomato AND canned if you don't have fresh on hand! This freezes beautifully! Enjoy!!!
Provided by Susan Sumpter-Loebig
Categories Other Soups
Time 3h30m
Number Of Ingredients 11
Steps:
- 1. Melt butter and sauté onion till clear and soft on medium low heat. Add flour and cook for 2 minutes. Remove from heat. (I do this in the stock pot I will use to cook the Bisque in)
- 2. Mix remaining ingredients in a large separate bowl.
- 3. Put flour mixture in a blender, add enough liquid mixture to safely blend on high without spilling, until completely smooth. Pour into stock pot. Repeat blending the rest of the liquid completely smooth and add to stock pot.
- 4. Simmer gently for 3 hours. Serve with fresh finely grated Parmesan Cheese and crusty Baguette bread, or grilled cheese sandwiches.
CREAMY GARDEN BISQUE
This is the soup to make when your garden starts to yield its bounty.All these fresh veggies have just got to be good for you! Use fat-free half and half instead of the heavy cream to make this even healthier!Originally from an October 1984 issue of Bon Apetit in an article featuring Indian Summer Menus.
Provided by Leslie in Texas
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy medium saucepan over medium-low heat.
- Stir in next 6 ingredients.
- Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
- Mix in stock and salt and bring to a boil.
- Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
- Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
- Scrape corn into bowl, using knife.
- Bring soup to boil in heavy medium saucepan.
- Add carrots and boil 5 minutes.
- Add green beans and pepper and boil 5 minutes.
- Add zucchini and boil 5 minutes.
- Add tomatoes and corn and bring to a simmer.
- Stir in cream and pepper; taste and adjust seasoning.
- Heat until soup is hot, about 5 minutes.
- Ladle into bowls, sprinkle with herbs and serve immediately.
Nutrition Facts : Calories 280.9, Fat 14.8, SaturatedFat 8.4, Cholesterol 38.4, Sodium 983.1, Carbohydrate 33.4, Fiber 6.7, Sugar 10.2, Protein 8.6
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