Crockpot Tomato Bisque Recipes

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TOMATO BISQUE



Tomato Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
  • Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
  • When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

TOMATO BISQUE



Tomato Bisque image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 35m

Yield 12 to 16 servings

Number Of Ingredients 9

1/4 cup onions, finely diced
1/4 cup celery, finely diced
1 cup oil
1 cup all-purpose flour
2 (16-ounce) cans whole peeled tomatoes
1/2 tablespoons chicken bouillon powder
1 quart heavy cream
1 teaspoon Italian seasoning
1 teaspoon black pepper

Steps:

  • In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.

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

EASY TOMATO BISQUE



Easy Tomato Bisque image

A bowl brimming with this fresh creamy tomato bisque is sure to impress Mom. With its outstanding flavor, she'll think you fussed for hours! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups chicken broth
1 can (6 ounces) tomato paste
1/8 to 1/4 teaspoon cayenne pepper
1 cup half-and-half cream
Chopped fresh tomatoes, optional

Steps:

  • In a medium saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth. Stir in tomato paste and cayenne until well blended. , Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in cream. (Do not boil.) Garnish with chopped tomatoes if desired.

Nutrition Facts : Calories 134 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 700mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

SLOW COOKER CREAMY TOMATO SOUP



Slow Cooker Creamy Tomato Soup image

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

Provided by faithloren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 3h30m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 onions, sliced
2 cloves garlic cloves, smashed and peeled, or more to taste
2 (28 ounce) cans Italian-style plum tomatoes, drained
4 cups vegetable broth
1 (28 ounce) jar tomato sauce
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon white sugar
2 cups half-and-half

Steps:

  • Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
  • Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
  • Puree the soup using an immersion blender.
  • Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g

TOMATO BISQUE



Tomato Bisque image

Provided by Molly O'Neill

Categories     weekday, appetizer

Time 1h

Yield Four servings

Number Of Ingredients 11

3 teaspoons extra-virgin olive oil
4 cloves garlic, peeled and minced
2 small onions, peeled and diced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth, homemade or low-sodium canned
8 medium tomatoes, seeded and cut into large dice
4 1-inch-thick slices stale, crusty bread, torn into pieces
1 teaspoon grated orange zest
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Heat 1 teaspoon of the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes. Stir in the cumin and coriander and 1 tablespoon of the chicken broth. Cook until the onions are very soft, about 5 minutes longer. Add the tomatoes and the remaining broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
  • Stir in the bread pieces and the orange zest and cook for 5 minutes longer. Working in 2 batches, place the soup in a food processor and process until smooth. Place the soup in a clean saucepan and stir in the salt and pepper. Warm over low heat until hot. Ladle the soup into 4 bowls and swirl 1/2 teaspoon of olive oil into each one. Serve immediately.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 12 grams, TransFat 0 grams

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