5 Minute 2 Tomato Bisque Recipes

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TOMATO BISQUE



Tomato Bisque image

This tomato bisque is creamy, loaded with flavor, and simply delicious. Perfect with grilled cheese sandwiches or a crusty loaf for dipping, this is our go-to tomato soup recipe. Classic, perfected.

Provided by Cheryl Malik

Categories     Appetizers     Side Dish

Time 55m

Number Of Ingredients 13

1 tablespoon olive oil
1 cup diced onion
1 stalk celery (chopped)
1 carrot (chopped)
½ teaspoon salt (to taste)
2 cups chicken broth
1 28-ounce can crushed San Marzano tomatoes
3 cloves garlic (chopped)
½ teaspoon paprika
¼ teaspoon pepper
1 teaspoon white sugar (to taste)
1 cup heavy whipping cream (warmed, divided)
1-2 tablespoons fresh basil leaves (thinly sliced, divided)

Steps:

  • In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
  • Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
  • After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
  • Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 24 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 82 mg, Sodium 702 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 10 g

TOMATO BISQUE ON STEROIDS



Tomato Bisque on Steroids image

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

2 tablespoons extra-virgin olive oil
½ sweet onion (such as Vidalia®), finely chopped
2 stalks celery, finely chopped
1 pinch salt and ground black pepper to taste
2 tablespoons minced garlic, or more to taste
3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided
1 (32 ounce) carton chicken broth
2 tablespoons ground paprika
½ tablespoon ground cayenne pepper
½ tablespoon ground dried chipotle pepper
½ cup uncooked jasmine rice
1 cup heavy cream
2 tablespoons sugar, or more to taste
4 tablespoons heavy cream, or to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
2 tablespoons thinly sliced fresh basil leaves, or to taste

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

HOW TO MAKE TOMATO BISQUE



How to Make Tomato Bisque image

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

1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
1 pinch salt
3 cloves garlic, chopped
1 (32 ounce) container chicken broth, or more as needed
1 (28 ounce) can crushed San Marzano tomatoes
½ teaspoon paprika
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
3 tablespoons uncooked jasmine rice
1 teaspoon white sugar, or to taste
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves, divided
2 tablespoons heavy whipping cream, divided

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

5 MINUTE $2 TOMATO BISQUE



5 Minute $2 Tomato Bisque image

Make and share this 5 Minute $2 Tomato Bisque recipe from Food.com.

Provided by Aroostook

Categories     Vegetable

Time 7m

Yield 2 serving(s)

Number Of Ingredients 4

1 (16 ounce) can diced tomatoes
1 tablespoon butter
1 can evaporated milk
salt and pepper

Steps:

  • Heat tomatoes in a sauce pan.
  • Add butter, S& P.
  • Add evaporated milk.
  • Heat thru but be careful not to boil.
  • Serve with saltines.

Nutrition Facts : Calories 109.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 533.1, Carbohydrate 14.3, Fiber 3.2, Sugar 8.4, Protein 1.9

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