Creamy Tomato And 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.

CREAMY TOMATO AND BASIL BISQUE

Steps:

• Combine the butter, onion, celery, and garlic in a saucepan over medium heat. Cook, stirring frequently, for 5 minutes or until the onion and celery are soft. Sprinkle the flour evenly over the vegetable mixture and stir well. Add the broth, tomatoes, tomato paste, sugar, bay leaves, and basil. Bring the mixture to a simmer and let cook for 10 minutes. Remove the bay leaves and add half of the soup to a blender. Process until smooth. Return the soup to the saucepan and stir in the cream. Do not let the soup boil, just let it heat through. Season to taste with salt and pepper. Top individual servings with croutons and/or Parmesan cheese.

CREAMY TOMATO-BASIL SOUP

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of 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.

CREAMY TOMATO-BASIL BISQUE

Steps:

• Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.
• Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into sauce pan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.

CREAMY TOMATO BASIL BISQUE

Steps:

• To make the basil oil, puree basil leaves together with oil in a high-speed blender until smooth.
• Strain through a fine mesh sieve or chinois twice. Do not press down on the mixture or you'll end up with a bitter note to the oil.
• Let sit for 2 hours before storing in an airtight container. While the basil oil is resting, start on the soup.
• Bring a large pot of water to a boil. On the blossom end of each tomato (opposite the stem), score with an "X" with a paring knife. Add tomatoes to the boiling water.
• Boil for 30 seconds to 1 minute. Remove from the water to a bowl filled with ice water. Remove the tomatoes from water and gently peel.
• Remove the seeds from each tomato. Add tomato pieces to a large bowl. Add the seeds and goop that you remove to a sieve placed over the bowl of tomatoes. Mash the innards through a bowl to get all the flavor from those, without the seeds. Set aside.
• Heat olive oil in a large soup pot over medium-high heat. Add the garlic and onion, stirring occasionally until the onion has softened, approximately 7 minutes.
• Add tomatoes, chicken stock, and sugar. Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces by one quarter, approximately 20 minutes.
• Turn off heat and cool the mixture for about 10 minutes. Using a stick blender, puree the soup until it is smooth. If you don't have a stick blender, you can also use a blender or food processor, working in batches.
• Bring the pureed soup to a simmer over medium heat, then add cream and basil. Season with salt and pepper to taste.
• Ladle into bowls, and garnish with an extra drizzle of heavy cream and basil oil.

TUSCAN TOMATO BASIL BISQUE

Steps:

• 1. Bake squash upside down on cookie sheet. Cool.
• 2. In large pot, saute onions, red pepper and garlic until onions and peppers are soft.
• 3. Dip Tomatoes in boiling water; peel & core and cut up in chunks.
• 4. Add tomatoes, tomato paste, chicken stock, basil and thyme. (I couldn't find tomato paste with roasted garlic, so roasted some in the oven and added to the tomato paste)
• 5. Peel and Cut cooled butternut squash in chunks and add to pot.
• 6. Bring to a boil; then simmer for 35 minutes, stirring often.
• 7. Puree in blender or food processor and return to pot. Splash in the Tobasco, salt and pepper and stir in the cream.
• 8. FOR CANNING: Do not add the cream! Process quarts for 30 minutes at 10 lb. in presssure cooker. We used this recipe, multiplied by 10, and got 21 quarts. (plus some left over to sample!) When serving, heat the soup first and then stir in cream before serving.

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).

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.