Easypantrytomatobisque Recipes

EASY TOMATO BISQUE

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.

EASY PANTRY TOMATO BISQUE

Steps:

• In a soup pot, saute onion in olive oil until translucent, then add basil and oregano, cooking until fragrant.
• Add the canned tomatoes and tomato juice and then add the parley, pepper and salt, allowing to cook for a couple minutes.
• Add the cream and heat for another minute, then puree - either with an immersion blender or by transfering in batches to a blender and then serve!

QUICK TOMATO SAUCE

Steps:

• In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.
• Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.

TOMATO BISQUE

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

Steps:

• Prepare soup with water in saucepan as directed on label.
• Add cream cheese; cook 2 to 3 min. or until completely melted, stirring constantly.
• Sprinkle with pepper.

CREAMY TOMATO BISQUE

Steps:

• In a Dutch oven or large heavy saucepan, heat the olive oil over medium heat. Add the onions and carrots and cook for 10 minutes, stirring, then add the garlic and basil. Cook for an additional 5 minutes.
• Add the tomatoes and stock, bring to a boil, then reduce to a simmer. Cook, uncovered, for 45 minutes, stirring occasionally.
• After allowing soup to cool for a few minutes, purée in a blender or food processor until smooth (in batches if necessary).
• Slowly stir in the cream over low heat, until the soup is just heated through. Season with salt and pepper, and serve warm.

HOW TO MAKE TOMATO BISQUE

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.

TOMATO BASIL BISQUE RECIPE

Steps:

• Pre-heat the oven to 400 degrees F (200 degrees C).
• Cut tomatoes into half and deseed them.
• Arrange the halves on a baking tray and drizzle with 2 tbsp extra virgin olive oil, salt, and 1/4 tsp black pepper.
• Keep the baking tray in the middle rack of the oven and roast for 25 minutes.
• Remove the tray from the oven and let the tomatoes cool completely. Set aside.
• Heat butter and 1 tbsp extra virgin olive oil in a pan over medium-high heat.
• Add garlic, onions, and bay leaves and cook for 3-4 minutes, stirring frequently.
• Add the roasted tomatoes, carrots, vegetable stock, ½ teaspoon freshly cracked black pepper, and cayenne pepper, and stir well.
• Reduce the heat to low.
• Cover the pan with a lid and cook the bisque for 25-30 minutes, stirring a few times while cooking.
• Remove the pan from heat and discard the bay leaves using a tong.
• Add basil to the pot.
• Blend the bisque using an immersion blender until creamy and smooth. You can also use a traditional blender, stick blender, or a food processor to blend the creamy tomato bisque.
• Tip - If you like super creamy bisque, then pass it through a mesh strainer.
• Add heavy cream, basil, and granulated sugar, and cook until it is nicely warmed.
• Thin down the bisque with some water if it's thick for your liking.
• Check for salt and add more if needed.
• Serve warm.

TOMATO BISQUE

Steps:

• Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.
• Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
• Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
• Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

SHORTCUT TOMATO BISQUE

Steps:

• Combine soup, tomatoes (including juice) and half and half in a pot over medium heat.
• Cook until simmering (or to desired temperature) but not boiling, stirring frequently.
• If using, put a handful of grated cheese (sharp cheddar is nice) in the bowls and ladle soup over it, or sprinkle with parmesan and pepper.

CREAMY TOMATO BISQUE

Steps:

• Melt the butter in a large saucepan over medium heat until foamy. Cook and stir the onion until golden brown, about 10 minutes. Stir in the tomatoes, anise liqueur, fennel seed, salt, and pepper, bring to a boil, reduce heat, and simmer to blend the flavors, about 30 minutes.
• Stir in the half-and-half and basil, and heat on low heat until the soup is hot but not boiling. Puree until smooth with an immersion blender. Alternatively, pour the bisque into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the bisque moving before leaving it on to puree. Puree in batches until smooth.