Easy Tomato Bisque Food

TOMATO BISQUE

Steps:

• In a medium pot, heat the oil.
• Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
• Add the garlic and thyme; stir until fragrant, about 1 minute.
• Add the tomatoes, broth, honey, salt, and pepper.
• Bring to a boil over high heat.
• Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
• Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
• Return it to the pot and stir in the cream.
• Heat gently and adjust the seasonings.
• Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

EASY TOMATO BISQUE

Steps:

• In a medium saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth. Stir in tomato paste and cayenne until well blended. , Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in cream. (Do not boil.) Garnish with chopped tomatoes if desired.

CREAMY TOMATO BASIL BISQUE

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.

TOMATO BISQUE

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.

TOMATO BISQUE III

Steps:

• Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
• Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
• Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
• Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

FRESH TOMATO BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a large saucepan .
• Add the onion and toss to coat. Stir over medium heat until the onion is tender.
• Sprinkle on the flour and continue stirring over medium heat until the mixture foams.
• Stir in the water and bring to a boil.
• Measure 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture.
• Stir in the brown sugar and cloves .
• Reduce the heat and cook, uncovered, at a gentle bubble for 30 minutes.
• Transfer to a food mill and force the mixture through.
• Return to the saucepan and stir in the reserved tomato pieces.
• Mix in the salt, pepper , and cream.
• Gently warm the soup over medium heat, but do not boil.
• Serve and enjoy!

TOMATO BISQUE

Steps:

• Heat a large soup pot over medium high heat and add the bacon. Cook, stirring occasionally, until crisp, about 5 minutes.
• Remove the bacon bits with a slotted spoon to a paper towel, leaving the bacon fat in the pan.
• Add the butter, onion, and celery, and season with a pinch of salt. Cook for 5 minutes, until softened.
• Add the flour and cook, stirring frequently, for 1 minute.
• Add the diced tomatoes, chicken stock, bay leaf, and black pepper. Bring to a boil, reduce to a simmer over low heat, and cook (covered) for 20 minutes, giving the bottom of the pan a good scrape every 5 minutes. Then turn off the heat.
• Add the heavy cream, remove the bay leaf, then season the soup to taste with salt. Because chicken stocks can vary in salt content, it's important to adjust it to your liking (I usually add 1/4 to 1/2 tsp more salt).
• Let the soup cool slightly, then blend the soup in batches, until silky smooth. Serve with the crumbled bacon on top, and any other desired toppings, like croutons, or a side of grilled cheese. Enjoy!

EASY TOMATO CRAB BISQUE

Steps:

• Dice ALL your vegetables and set aside.
• In a large pot, heat the oil over medium heat.
• Add the onions, peppers and carrots to the pot. Cook for about 15 minutes until soft.
• Add the vermouth and cook for about 2 minutes to evaporate.
• Add the flour and cook for about 2 minutes.
• Add the broth, tomatoes and seasonings. Stir to combine.
• Bring to a boil, reduce and simmer for about 45 minutes. You really want to establish intense flavour.
• Remove the pot from the stove. Add the canned milk and stir to combine. Using an immersion blender puree the soup until silky smooth. You can also pour the contents into a blender and blitz and then return the soup to the pot.
• Return the pureed soup to the pot. Add the crab meat and heat through. About 15 minutes.
• Dinner is ready. ENJOY!
• Heat the olive oil in a pan. Saute the onions, carrots, and peppers for about 15 minutes.
• Add the vermouth and cook for 2 minutes.
• Add the flour and cook for 2 minutes.
• Place this mixture into the slow cooker.
• Add the tomatoes, broth, and seasonings.
• Stir and cover. Cook on HIGH for 4 hours or LOW for 6 hours.
• Once cooked, add the canned milk and stir.
• Using an immersion blender, puree until smooth. (Alternatively, you can pour into a blender, blitz, and return to the slow cooker).
• Add the crab meat. Cover and heat for about 30 minutes.

EASY TOMATO BASIL BISQUE RECIPE

Steps:

• In a large dutch oven, cook the bacon over medium heat until crisp.
• Remove with a slotted spoon and transfer to a paper towel lined plate.
• Add the onion to the pot and cook until translucent.
• Stir in the garlic and cook for one minute.
• Add the chicken stock, tomatoes, parsley, basil, salt and pepper.
• Bring the mixture to a boil and then turn the heat down to low. Simmer for 5 minutes.
• Turn the heat off and blend the mixture with an immersion blender until smooth.
• Stir in the heavy cream.
• Serve immediately with croutons, if desired.

CREAMY TOMATO BISQUE

Steps:

• In a Dutch oven or large heavy saucepan, heat the olive oil over medium heat. Add the onions and carrots and cook for 10 minutes, stirring, then add the garlic and basil. Cook for an additional 5 minutes.
• Add the tomatoes and stock, bring to a boil, then reduce to a simmer. Cook, uncovered, for 45 minutes, stirring occasionally.
• After allowing soup to cool for a few minutes, purée in a blender or food processor until smooth (in batches if necessary).
• Slowly stir in the cream over low heat, until the soup is just heated through. Season with salt and pepper, and serve warm.

TOMATO BISQUE

Steps:

• Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.
• Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
• Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
• Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

TOMATO BISQUE

Steps:

• In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
• Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
• After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
• Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

TOMATO BISQUE SOUP

Steps:

• Warm oil over medium high heat in a pot. Add in salt, thyme, garlic, and basil. Let it cook for a minute before adding the remaining soup ingredients.
• Lower heat to medium once soup begins to simmer. Let it cook for half an hour before removing the thyme and garlic.
• Lower heat to low and once soup begins to cool, gently blend with a hand immersion blender until the soup is creamy and has thickened.
• To make the roux, melt butter over medium high heat in a small pan. Once butter melts, add flour and cook for 2 minutes -stirring occasionally. Once flour cooks, slowly whisk in milk, and keep adding heavy cream until the roux is creamy and soft, like Greek yogurt.
• Gently pour in the roux mix to the tomato bisque, and whisk until tomato bisque thickens.
• Taste for seasoning and adjust with salt, if desired.
• Top with fresh herbs, cheese or croutons.

HOW TO MAKE TOMATO BISQUE

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.

FIRE ROASTED TOMATO BISQUE RECIPE PERFECT FOR COZY WEATHER

Steps:

• Add the olive oil and unsalted butter to a large pot and let the butter melt. Place the celery, onion, carrot, sugar, garlic powder, red pepper flakes and paprika if using, sea salt and freshly ground pepper in the pot. Sauté until the onion is translucent about 5-7 minutes over medium heat,
• Add the garlic, parsley, and basil to the pot. Stir to combine and cook for another 2 minutes.
• Include the diced & fire roasted tomatoes with green chiles, fire roasted red peppers, chicken broth, and bay leaves in the pan. Stir to combine and reduce to medium-low heat. Cover the pot and simmer for 30 minutes.
• Use the immersion blender to mix together until smooth and creamy. Add the heavy cream and mix well.
• Garnish with fresh parsley, basil, or additional heavy cream. Enjoy!

CREAMY TOMATO BISQUE

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.