Tomato Bisque With Cashew Cream Food

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 BISQUE

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.

TOMATO BISQUE(VEGAN)

Steps:

• Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.
• Add the stock, tomatoes along with juice, parsley, thyme, and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes. Season to taste with salt and pepper. Add cashew cream and continue to simmer(do not boil) for about 10 minutes.
• Remove and discard the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel(the hot liquid might overflow) and blend on high speed for a few minutes, until very smooth. Pour the soup through a fine mesh sieve.
• Ladle the soup into bowls and garnish with parsley. Enjoy!

TOMATO BISQUE

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.

CREAMY TOMATO BISQUE

Steps:

• In a deep saucepan, melt butter and saute onion and garlic until golden. Slice tomatoes (if using canned tomatoes, drain first) and add with dry mustard, salt, and pepper. Simmer, uncovered, 8 - 10 minutes.
• Stir in tomato paste. (If tomatoes are not full-flavored, you may wish to add more paste.) Add flour and chicken broth, then bring to a boil, stirring constantly. Puree in a blender, then strain to remove seeds and skins. Add 1 - 2 cups light cream.
• Reheat to serve, but do not boil. add sherry to taste. This soup keeps well and may be frozen.