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.
CREAMY TOMATO BASIL BISQUE
A bowl of creamy tomato basil bisque is the perfect comfort food to indulge in at the end of a long day, with a grilled cheese sandwich.
Provided by Shanna Mallon
Categories Soup
Time 2h
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 bowlful, Calories 464 calories, Sugar 17.3 g, Sodium 451.8 mg, Fat 35.6 g, SaturatedFat 16.1 g, TransFat 0.7 g, Carbohydrate 28.8 g, Fiber 5 g, Protein 11.5 g, Cholesterol 74.4 mg
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 BASIL BISQUE
I got this recipe from a magazine called Midwest Living. It's the best recipe I've found for tomato basil soup and just wanted to share it.
Provided by kyky9353
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 171.7, Fat 12.9, SaturatedFat 7.9, Cholesterol 44.6, Sodium 468.2, Carbohydrate 13.1, Fiber 2.3, Sugar 8.5, Protein 3.3
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 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
TOMATO BASIL BISQUE
Make and share this Tomato Basil Bisque recipe from Food.com.
Provided by mitchellengineer
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions and garlic in the butter until soft.
- Add the tomatoes, tomato juice, and bay leaves; simmer for 20 minutes.
- Remove from heat and let cool.
- Drain the tomatoes, reserving the juice, and puree them in a blender or food processor with the cream cheese.
- Mix the puree with the reserved juice.
- Add the light cream and season to taste with salt, pepper, and lemon juice.
- Add freshly chopped sweet basil.
- Simmer for 10 minute and serve with bread bowls.
Nutrition Facts : Calories 290.3, Fat 22.9, SaturatedFat 14.3, Cholesterol 68.8, Sodium 606.5, Carbohydrate 17.9, Fiber 2.5, Sugar 10.1, Protein 6.6
5-INGREDIENT TOMATO BASIL BISQUE
Very easy and yummy. Good on a cold winter day. Not only stretches a can of soup into several servings, but also makes it taste homemade. Great with a grilled cheese sandwich!
Provided by Porfavorcorona
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients together and bring to a boil.
- Remove from heat and serve.
CREAMY TOMATO-BASIL BISQUE
From Vegetarian Times September 2009. Nutrition facts: 89 cal, 2g protein, 3g fat, 13g carbs, 4mg cholesterol, 491mg sodium, 2g fiber, 8g sugar.
Provided by BB2011
Categories Vegan
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.
- Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into sauce pan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.
Nutrition Facts : Calories 95.6, Fat 3.8, SaturatedFat 1.4, Cholesterol 5.6, Sodium 437.4, Carbohydrate 15.5, Fiber 3, Sugar 8.8, Protein 2.2
TOMATO BISQUE ON STEROIDS
This tomato bisque has it all! A creamy, tomato base with chunks of crushed tomatoes and jalapeno peppers, and some extra heat from cayenne pepper, chipotle powder, and paprika.
Provided by Matt Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic; cook and stir for 2 minutes, being careful not to brown garlic.
- Pour in 2 cans of crushed tomatoes and chicken broth; bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
- Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 41.3 g, Cholesterol 53.7 mg, Fat 18.6 g, Fiber 7.6 g, Protein 8 g, SaturatedFat 9.2 g, Sodium 1247.9 mg, Sugar 4.7 g
TOMATO-BASIL CRAB BISQUE
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.
CHUNKY TOMATO-BASIL BISQUE
My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. -Veronique Deblois, Mine Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 5 servings.
Number Of Ingredients 11
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).
Nutrition Facts : Calories 383 calories, Fat 36g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 1214mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein.
CHUNKY TOMATO-BASIL BISQUE
Make and share this Chunky Tomato-Basil Bisque recipe from Food.com.
Provided by AngelaTN
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
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