Creamy Chipotle Tomato Bisque Recipes

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
• France's Notes:
• If you can't find the Fire Roasted Tomatoes with Garlic variety, substitute one can of regular Fire Roasted Tomatoes and add 1 clove of garlic in with the onion.
• You may use a blender instead of an immersion blender to puree the soup; process in two batches if necessary

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

CREAMY TOMATO BISQUE

Steps:

• In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. , Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired.

ROASTED TOMATO BISQUE WITH CHIPOTLE CREAM

Steps:

• Heat the oil in a pan over medium-high heat.
• Add the whole tomatillos, whole jalapenos, onion chunks, tomato halves and whole garlic cloves.
• Roast them until golden on all sides, flipping them occasionally so that all sides cook.
• If they begin to stick to the pan, add a splash of water to the pan, reduce the heat and cover the pan to allow them to simmer and cook.
• Add the roasted vegetables to the blender with the chipotle peppers and the cilantro.
• Blend until a smooth salsa forms, adding salt to taste.
• In a small bowl, mix ¼ cup (30g) sour cream with ¼ cup (59mL) chipotle salsa.
• Save the remaining salsa for another use.
• Coat a pan with 1 Tbsp (13g) oil and place it over medium heat.
• Add the chopped onion and garlic and cook until they are translucent.
• As the mixture begins to turn golden and once it starts to stick to the pan, add 1 Tbsp (14g) butter and continue cooking them.
• Cut the stems off of the tomatoes and cut them in half.
• Add the tomatoes face up and let them roast in the pan, stirring the veggies occasionally.
• Flip the tomatoes once the skins start to roast.
• Reduce the heat and cover the pan, allowing the tomatoes to cook down so that they can be easily mashed.
• The juices from the tomatoes will keep the onion and garlic from sticking to the pan so they should be soft and golden at this point.
• Remove the veggies from the heat and blend them for 30 seconds on high or until smooth.
• Return the blended tomato mixture to the pan and add the chicken broth and seasonings.
• Stir in the cream and let the soup simmer for 10 minutes or until warmed through.
• Ladle the soup into the serving bowls.
• Garnish the bisque with a swirl of chipotle cream.

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.