HEARTY TOMATO BISQUE
Between the lycopene from the crushed tomatoes and soy protein from the tofu and soymilk this soup from Lisa Renshaw of Kansas City, Missouri offers a powerful heart healthy punch. "You'll never want canned soup again," writes Lisa.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in oil for 4-6 minutes or until tender. Stir in the tomatoes, honey, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. , Remove from the heat; stir in tofu and soy milk. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Garnish with croutons. ,
Nutrition Facts :
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
Make and share this Tomato Bisque recipe from Food.com.
Provided by AngelicFantasia
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 524.6, Fat 30.4, SaturatedFat 11.5, Cholesterol 54.3, Sodium 2340.3, Carbohydrate 62.1, Fiber 8.3, Sugar 27.6, Protein 11.5
TOMATO BISQUE
This tomato bisque is creamy, loaded with flavor, and simply delicious. Perfect with grilled cheese sandwiches or a crusty loaf for dipping, this is our go-to tomato soup recipe. Classic, perfected.
Provided by Cheryl Malik
Categories Appetizers Side Dish
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 24 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 82 mg, Sodium 702 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 10 g
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
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.
TOMATO BISQUE
Provided by Molly O'Neill
Categories weekday, appetizer
Time 1h
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon of the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes. Stir in the cumin and coriander and 1 tablespoon of the chicken broth. Cook until the onions are very soft, about 5 minutes longer. Add the tomatoes and the remaining broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Stir in the bread pieces and the orange zest and cook for 5 minutes longer. Working in 2 batches, place the soup in a food processor and process until smooth. Place the soup in a clean saucepan and stir in the salt and pepper. Warm over low heat until hot. Ladle the soup into 4 bowls and swirl 1/2 teaspoon of olive oil into each one. Serve immediately.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 12 grams, TransFat 0 grams
CREAMY TOMATO BISQUE
This rich, creamy bisque has a wonderful old-fashioned flavor...it makes a nice accompaniment to any meal.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. , Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired.
Nutrition Facts : Calories 169 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 721mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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
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