Fresh Tomato And Pepper Bisque Recipes

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CHUNKY TOMATO-BASIL BISQUE



Chunky Tomato-Basil Bisque image

My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. -Veronique Deblois, Mine Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 5 servings.

Number Of Ingredients 11

6 celery ribs, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream

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).

Nutrition Facts : Calories 383 calories, Fat 36g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 1214mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein.

ROASTED RED PEPPER & TOMATO BISQUE



Roasted Red Pepper & Tomato Bisque image

Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!

Provided by Manda C

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 yellow onion, Finely Chopped
3 celery ribs, Finely Chopped
4 large garlic cloves, Finely Minced
2 (14 1/2 ounce) cans fire-roasted tomatoes
1 whole roasted red pepper, Peeled, Seeded, and Sliced
3 tablespoons unsalted butter
1/4 cup heavy whipping cream
5 cups chicken stock

Steps:

  • In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
  • Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
  • Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
  • Add stock and whipping cream, stir to combine.
  • In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
  • Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!

Nutrition Facts : Calories 194.5, Fat 12.1, SaturatedFat 6.6, Cholesterol 34.9, Sodium 503.6, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 6.9

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