5 Ingredient Tomato Basil Bisque Recipes

CREAMY TOMATO BASIL BISQUE

Steps:

• Score, blanch, and peel the tomatoes. Cut in half, scoop out and discard the seeds. Chop the peeled and seeded tomatoes. Roughly chop onion and garlic.
• Heat the pan on the stove over a medium flame. Once it's hot, add the olive oil and heat an additional minute.
• Stir in the onions. Cook 5 minutes, stirring occasionally. When the onions are fragrant and starting to turn a translucent golden color add the garlic and cook 1 minute longer.
• Add the salt, pepper, tomatoes, vegetable stock, vinegar, and bay leaves. Stir to combine.
• Bring to a boil over high heat. Cover, drop heat to low, and simmer for 30 minutes, stirring occasionally.
• After 30 minutes, remove the bay leaves and puree the soup until smooth, preferably using a stick blender.
• Make a cornstarch slurry by mixing the cornstarch with the cold whipping cream, stirring to dissolve completely. Julienne the basil.
• Add the cornstarch slurry, grated parmesan, and basil into the soup. Stir to combine. Cover and allow to cook on low an additional 15 minutes.
• Serve garnished with additional parmesan or a drizzle of cream and a sprig of fresh basil.

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.

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).