5 Ingredient Tomato Basil Bisque Recipes

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.

TOMATO BASIL BISQUE

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.

5-INGREDIENT TOMATO BASIL BISQUE

Steps:

• Mix ingredients together and bring to a boil.
• Remove from heat and serve.

TOMATO BASIL BISQUE

Steps:

• Combine pasta sauce, spinach and broth in a large pot. Bring to a boil; simmer for 5 minutes.
• Puree soup in batches in a blender or using an immersion blender.
• Return to pot and heat through.
• Serve with croutons if desired.

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).

TOMATO-BASIL BISQUE-SOUTHERN LVG-MARCH 2012 RECIPE - (4.4/5)

Steps:

• Preparation Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Serve immediately with desired toppings. Note: Also appeared in the October 2002 issue. Southern Living MARCH 2012

TOMATO BISQUE RECIPE - (5/5)

Steps:

• In large pot, combine water, canned tomatoes, celery, onion, sugar & bouillon cubes. Cover; bring to boil, lower heat & simmer 20 minutes. Puree. In another pan, cook fresh diced tomatoes in 2 TBL butter for 5 minutes; add to pureed mixture. In same pan, melt remaining 2 TBL butter, stir in flour, add cream. Stir; cook till thickened. Add to puree tomato mixture. Heat to combine (do not boil). For a tomato basil bisque, sprinkle dried basil leaves before serving. ENJOY~~

HEIRLOOM TOMATO BASIL BISQUE

Steps:

• In a Large pot of water add Cut Heirloom tomatoes in large wedges.
• thin sliced garlic cloves, large sweet onion, add dried Basil, 1 fresh basil leaf thin chopped (2 other for puree), salt, pepper, and butter. let simmer on low/medium heat for 20 minutes.
• As soon as the tomatoes begin to soften (skin of tomatoes will start to separate) Add Parmesan cheese and mix.
• Adjust heat to Medium heat for 10 minutes and a slight bubble will form around the edges.
• In a blender add all ingredients from the pot and begin to puree, add to separate bowl and continue until all tomatoes are blended. Take 2 cups of soup Puree and add half and half and remaining fresh Basil.
• Return to Pot and serve.
• Add fresh made bread crumbs if desired.

ROASTED TOMATO-BASIL BISQUE RECIPE - (4.6/5)

Steps:

• After you get the tomatoes cut into halves, lay them out on a sheet pan, season with the kosher salt and pepper - then drizzle each with some of the olive oil. Roast in the oven at 400-degrees for 45-minutes or 20-minutes if you have a "convection oven". I use kitchen shears to cut the strips of bacon into small pieces and render those down on medium heat until cooked. After you get the desired doneness, pull bacon and set aside, leaving the drippings. Put in the onion, thyme, garlic and red pepper flake - season with salt/pepper. Allow to sauté until nice and caramelized. Pull the tomatoes from the oven and place into the stock pot along with the bay leaf and chicken stock. Bring to a boil and then reduce to a slow simmer and cook that way for 30-minutes. This is also the time to add the baking soda if you so choose. After the 30-minutes, add the cream and basil, then use an immersion blender and blend until smooth. You can use a standard blender if you in small batches (*warning, blending larger batches of hot liquids can have undesirable, scalding results) - to a blender and blend on high until smooth. Garnish with a sprig of fresh basil and the bacon. I served mine with a toasted-cheese sandwich that I made using American Cheddar and a nice pugliese bread. Paired really nice with a 2010 Hartford Court "Four Hearts Vineyards" Chardonnay.