Mamus Chunky Tomato Basil Bisque Soup Food

CHUNKY TOMATO BASIL SOUP

Steps:

• In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes
• Add the garlic and sauté another 3 minutes
• While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.
• Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.
• Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.
• Add the baking soda. This will cause the soup to bubble up quite a bit, so make sure your pot is big enough to hold a little momentary soup fizz. The bubbles/fizz will die down after a few seconds of stirring.
• Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.
• Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
• Serve with grated parmesan on top. Seriously. It's the bomb!

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

MAMU'S CHUNKY TOMATO BASIL BISQUE SOUP

Steps:

• Saute the veggies in butter and olive oil combo until softened. Add tomato ingredients and spices. Simmer for 3 to 6 hours. Adjust thickness with more chicken broth or tomatoes.
• About 5-10 minutes before serving, add the cream and cream cheese.

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In large saucepan, saute the celery, onion and red pepper in butter for 5 minutes or until tender.
• Add tomatoes and tomato paste; bring to a boil.
• Reduce heat, cover and simmer for 40 minutes.
• Remove from heat. Stir in basil, sugar, salt and pepper; cool slightly.
• Transfer half of soup mixture to a blender.
• While processing, gradually add cream; process until pureed.
• Return to pan; heat through but do not boil.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

5-INGREDIENT TOMATO BASIL BISQUE

Steps:

• Mix ingredients together and bring to a boil.
• Remove from heat and serve.

TOMATO BASIL BISQUE

Steps:

• In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
• Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
• Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
• Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.