Tomato And Gorgonzola Bisque Food

TOMATO GORGONZOLA SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
• Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
• Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

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.

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 GORGONZOLA SOUP

Steps:

• Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
• Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

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!

SPICY TOMATO BLUE CHEESE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and a generous pinch of salt and stir to coat the onion with oil. Cover and cook the onions for 2 minutes.
• Add the garlic, cover the pot, and cook for 2 more minutes. Add the tomatoes along with their juice and the stock and bring to a simmer. Add the cream, Sriracha sauce, and oregano and simmer gently for 45 minutes.
• Let the soup cool for at least 10 minutes and then add the blue cheese and blend until smooth in a blender, working in batches if needed. Strain the soup through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat gently. Serve immediately. (The tomato soup will keep, covered in the refrigerator, for up to a few days.)

ROASTED FRESH TOMATO BISQUE

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.

TOMATO & GORGONZOLA SOUP

Steps:

• In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
• Stir in the garlic and saute briefly, about 30 seconds.
• Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
• Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.

CREAMY TOMATO GORGONZOLA SOUP WITH BASIL (LOWER CALORIE)

Steps:

• Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.
• Cook the garlic, tomato paste, and oil in a medium saucepan over medium heat, stirring constantly, until the tomato paste begins to brown, about 2 minutes. [note: This is best in a regular pot, not non-stick, but non-stick is fine if that's all you have.].
• Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
• Cook for about 5 minutes until the tomatoes are bubbling. Add the gorgonzola and stir until the cheese has melted and no longer appears as lumps in the sauce (5-8 mins).
• Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
• Off the heat, stir in the basil.

PENNE WITH GORGONZOLA AND TOMATOES

Steps:

• Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
• Meanwhile, using spoon, beat butter with Gorgonzola until blended.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
• Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.

BACON AND TOMATO SOUP

Steps:

• In a heavy soup pot, fry the bacon until crisp. Transfer to a paper towel-lined plate to drain and set aside. Discard all but 1 tablespoon of the bacon fat.
• Add the olive oil to the pot and heat over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking just until fragrant.
• Add the diced tomatoes, chicken broth and thyme. Stir to combine and bring to a simmer. Season to taste with salt and pepper and continue simmering, stirring occasionally, for 20 minutes.
• Remove the soup from the heat and purée using a hand-held immersion or conventional blender. Stir in the bacon and cream, ladle into individual bowls and serve immediately.
• Serve with a salad and a slices of sourdough bread with butter for an easy dinner.

TOMATO AND GORGONZOLA BISQUE

Steps:

• Sweat vegetables in oil in a pot until translucent or tender, about 15 minutes on low heat. Add garlic and cook for another 2 minutes. Pour in your tomatoes and juice and let simmer for 10 minutes. Add your cream and bring to a boil and then kill the heat. Season with salt, pepper, red pepper, and fennel seeds. Put a cup of cheese and blend in a blender. Ladle into bowls and garnish with leftover cheese.