Jiffy Bisque Of Tomato And Clam A Pantry Food

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ROASTED TOMATO BISQUE



Roasted Tomato Bisque image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1/4 cup heavy cream

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



Tomato Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

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 WITH FRESH GOAT CHEESE



Tomato Bisque With Fresh Goat Cheese image

A classic crumbler like Vermont Creamery's fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb.

Provided by Suzanne Lenzer

Categories     dinner, lunch, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup diced onion
1 28-ounce can crushed Italian plum tomatoes
1 tablespoon sugar
1 tablespoon fine sea salt, or to taste
1/2 teaspoon red chile flakes, more to taste
Pinch of cayenne pepper
4 ounces good-quality fresh goat cheese, such as Vermont Creamery

Steps:

  • Put oil in a large saucepan over medium-high heat. When it shimmers, add garlic and ginger and sauté until just fragrant, 1 to 2 minutes. Add onion and continue cooking until soft and translucent, about 5 minutes.
  • Add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Using an immersion blender, purée soup until smooth. Add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 653 milligrams, Sugar 10 grams

HOW TO MAKE TOMATO BISQUE



How to Make Tomato Bisque image

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

1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
1 pinch salt
3 cloves garlic, chopped
1 (32 ounce) container chicken broth, or more as needed
1 (28 ounce) can crushed San Marzano tomatoes
½ teaspoon paprika
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
3 tablespoons uncooked jasmine rice
1 teaspoon white sugar, or to taste
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves, divided
2 tablespoons heavy whipping cream, divided

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

EASY TOMATO BISQUE



Easy Tomato Bisque image

A bowl brimming with this fresh creamy tomato bisque is sure to impress Mom. With its outstanding flavor, she'll think you fussed for hours! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups chicken broth
1 can (6 ounces) tomato paste
1/8 to 1/4 teaspoon cayenne pepper
1 cup half-and-half cream
Chopped fresh tomatoes, optional

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.

Nutrition Facts : Calories 134 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 700mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

TOMATO BISQUE



Tomato Bisque image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 35m

Yield 12 to 16 servings

Number Of Ingredients 9

1/4 cup onions, finely diced
1/4 cup celery, finely diced
1 cup oil
1 cup all-purpose flour
2 (16-ounce) cans whole peeled tomatoes
1/2 tablespoons chicken bouillon powder
1 quart heavy cream
1 teaspoon Italian seasoning
1 teaspoon black pepper

Steps:

  • In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.

EASY PANTRY TOMATO BISQUE



Easy Pantry Tomato Bisque image

This is another soup that I came up with - it goes best with a grilled ham and cheese sandwich in my opinion! For the cream, I use either 18% or whipping cream - whichever I have on hand. I've used half and half, but it's not quite as good. Depending on the brand of tomatoes and juice, you may want to add a tbsp of sugar as some brands are a little bitter - I like it best with Unico brand or sealer ones I buy at the Farmer's Market. I've even made it just in an electric frying pan and it still turns out!

Provided by Cadillacgirl

Categories     < 30 Mins

Time 22m

Yield 10 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, finely diced
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
28 ounces canned tomatoes (diced or whole)
3 cups tomato juice
2 teaspoons parsley
1 teaspoon pepper
1 teaspoon seasoning salt
1 cup cream

Steps:

  • In a soup pot, saute onion in olive oil until translucent, then add basil and oregano, cooking until fragrant.
  • Add the canned tomatoes and tomato juice and then add the parley, pepper and salt, allowing to cook for a couple minutes.
  • Add the cream and heat for another minute, then puree - either with an immersion blender or by transfering in batches to a blender and then serve!

Nutrition Facts : Calories 112.8, Fat 8.9, SaturatedFat 4.8, Cholesterol 26.5, Sodium 318.4, Carbohydrate 8.2, Fiber 1.4, Sugar 5, Protein 1.9

JIFFY CLAM CHOWDER BISQUE (A PANTRY RECIPE)



Jiffy Clam Chowder Bisque (A Pantry Recipe) image

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories     Chowders

Time 6m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (15 ounce) can condensed new england clam chowder
1 (15 ounce) can condensed chicken gumbo soup
2 (15 ounce) cans hot water
1 cup powdered milk

Steps:

  • Mix soups and heat to boiling.
  • Mix powdered milk with water and add to soup.
  • Serve immediately.

Nutrition Facts : Calories 281, Fat 11.9, SaturatedFat 6, Cholesterol 38.5, Sodium 1722.8, Carbohydrate 28.6, Fiber 2.3, Sugar 14.8, Protein 15.3

TOMATO-BASIL CRAB BISQUE



Tomato-Basil Crab Bisque image

Categories     Soup/Stew     Shellfish     Tomato     Sauté     Basil     Crab     Summer     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 14

2 tablespoons (1/4 stick) butter
10 ounces fresh crabmeat
1 tomato, seeded, chopped (about 1/2 cup)
1/3 cup plus 3 tablespoons chopped fresh basil
2 garlic cloves, minced
1/2 cup all-purpose flour
1 1/2 cups clam-tomato juice (such as Clamato)
1 cup whipping cream
1/4 cup ketchup
1/4 cup bottled clam juice
2 teaspoons Old Bay seasoning
1/4 teaspoon hot pepper sauce
3/4 cup water
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.
  • Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.

JIFFY BISQUE OF TOMATO AND CLAM (A PANTRY RECIPE)



Jiffy Bisque of Tomato and Clam (A Pantry Recipe) image

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 4

1 (15 ounce) can condensed new england clam chowder
1 (10 ounce) can condensed tomato soup
2 (10 ounce) cans hot water
2/3 cup powdered milk

Steps:

  • Mix soups and heat to boiling.
  • Mix powdered milk with water and add to soup.
  • Serve immediately.

Nutrition Facts : Calories 222.9, Fat 8.2, SaturatedFat 4.1, Cholesterol 25, Sodium 1263.4, Carbohydrate 27, Fiber 1.5, Sugar 14.4, Protein 11.4

CREAMY CLAM BISQUE



Creamy Clam Bisque image

Make and share this Creamy Clam Bisque recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 35m

Yield 32 ounces, 4 serving(s)

Number Of Ingredients 8

1/4 cup chopped onion
2 tablespoons unsalted margarine or 2 tablespoons butter
3 tablespoons flour
1 dash pepper
1 (10 ounce) can baby clams, drained,reserving liquid
1 teaspoon Worcestershire sauce
2 cups half-and-half
1 egg yolk

Steps:

  • In a medium saucepan, cook onion in margarine until tender.
  • Gradually stir in flour and pepper; then add reserved clam liquid and Worcestershire sauce.
  • Cook and stir until thickened.
  • Beat half-and-half with egg yolk; stir into pan along with clams.
  • Heat through (DO NOT BOIL).
  • Garnish with paprika, if desired.
  • Refrigerate leftovers.

CRAB TOMATO BISQUE



crab tomato bisque image

Make and share this crab tomato bisque recipe from Food.com.

Provided by chia2160

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons butter
10 ounces crabmeat, divided
1 tomatoes, seeded and chopped
1/3 cup chopped fresh basil, plus 3 tbsp
2 cloves garlic, minced
1/2 cup flour
1 1/2 cups Clamato juice
1 cup heavy cream
1/4 cup ketchup
1/4 cup bottled clam juice
2 teaspoons Old Bay Seasoning
hot pepper sauce
3/4 cup water
2 tablespoons lemon juice
salt & pepper

Steps:

  • melt butter in a heavy saucepan.
  • add 3/4 of the crabmeat, 1/3 c basil, and garlic.
  • saute 2 minutes.
  • stir in flour, stir for 2 minutes.
  • add clam-tomato juice, cream, ketchup, clam juice, old bay and pepper sauce reduce heat to low, simmer for 10 minutes.
  • puree soup with an immersion blender (or pour into blender in batches and then return to the pot) add water and lemon juice, simmer.
  • season to taste with salt& pepper.
  • pour into 6 bowls, garnish with remaining crab and basil.

Nutrition Facts : Calories 294.4, Fat 19.1, SaturatedFat 11.6, Cholesterol 84.7, Sodium 790.8, Carbohydrate 19.9, Fiber 0.9, Sugar 5, Protein 11.5

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