TOMATO SQUASH BISQUE
A creamy tomato bisque made with butternut or delicata squash for added flavor.
Provided by Ellen
Number Of Ingredients 21
Steps:
- Add all your ingredients in a small crock pot
- Stir
- Simmer on high for 3 hours (remove lid if necessary to let some of the liquid evaporate)
- Tomatoes will be ready to use in the soup at this point
- Preheat oven to 350 degrees
- Cut your squash in half and scoop out seeds
- Place squash cut side down on a 9x13 pan, add water to pan to surround squash but not cover - about 1/2 inch of water
- Bake in oven for 1 1/2 hours or until fork tender
- Remove from oven and carefully remove skin with a fork
- Let cool before using in bisque
- Put 1 1/2 cups cooked squash into a blender, pulse to smooth
- Melt butter in a medium saucepan
- Saute onion and garlic with butter until tender and translucent
- Add onion and garlic in with squash in blender and pulse until smooth
- Add 14 oz stewed tomatoes into blender and pulse until smooth
- Return everything into the saucepan
- Stir in cream, chicken broth, and herbs into saucepan
- Stir until warm but do not bring to a boil or your cream might curdle
- Serve with garnishes
CHEF JOHN'S BUTTERNUT BISQUE
For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
- Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
- Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
- Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 27.1 g, Cholesterol 45.8 mg, Fat 13.7 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 1058.9 mg, Sugar 10 g
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
Make and share this Tomato Bisque recipe from Food.com.
Provided by AngelicFantasia
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 524.6, Fat 30.4, SaturatedFat 11.5, Cholesterol 54.3, Sodium 2340.3, Carbohydrate 62.1, Fiber 8.3, Sugar 27.6, Protein 11.5
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.
More about "tomato squash bisque food"
TOMATO BISQUE SOUP DINNER RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (13)Total Time 1 hr 30 minsCategory Soups Stews ChilisCalories 213 per serving
- Prepare the butternut squash by preheating the oven to 350 degrees. Cut the squash in half, lengthwise, so you have two long pieces. Scoop out the seeds and pulp from each half. Place both sides cut-side down in a 9X13-inch pan. Add enough water to come about 1/4-inch up the sides of the squash. Cover with foil and bake for about an hour. Test with a fork to make sure the squash is very tender when pierced with the fork in several places. If the flesh doesn’t easily give to the pressure of the fork, continue cooking in ten minute increments, and testing again, until the squash is tender. Remove the pan from the oven and transfer the squash to a large cutting board or plate. Let it cool about 15 minutes before scooping out the flesh. If preparing the day before, scoop out the flesh and place in a tupperware. Let cool completely. Cover and refrigerate until using it in the soup. If using the squash immediately, scoop the squash into the blender.
- While the squash is cooking, in a medium saucepan, melt the butter and saute the onion until soft and translucent. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Scoop the onion/garlic mixture into the blender with the squash.
- Add the canned tomatoes (undrained) to the blender. Process until the mixture is smooth – if the mixture is too thick to blend well, you can add the chicken broth/stock into the blender to help it along. Pour the blended mixture back into the saucepan and add the chicken broth (if you didn’t already add it to the blender), salt, sugar, basil and cream (or half-and-half). Stir to combine well. Heat over medium-low heat until the soup is warm (but don’t let it boil or simmer to avoid the cream curdling). Serve immediately and add hot sauce to taste, if desired.
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