Garden Fresh Tomato Bisque Recipes

ROASTED FRESH TOMATO BISQUE

Steps:

• Preheat oven to 400 degrees. Cut tomatoes in half and arrange on a baking sheet. Roast in oven for 20 minutes.
• Heat olive oil in heavy dutch oven or soup pot. Add onion and cook until just translucent. Add garlic and cook about 30 seconds until fragrant. Stir in sugar and tomato paste and continue cooking another minute or so.
• Carefully add roasted tomatoes and their juices, stir and cook, breaking up tomatoes with wooden spoon. Simmer for 10 minutes.
• Add the chicken broth and bring to a steady simmer for another 5 minutes. Stir in about 1 tablespoon of fresh chopped basil. Carefully insert immersion blender into pot and process until smooth.
• Taste for salt and pepper. Stir in heavy cream and heat through. Serve, topped with fresh basil and grilled cheese for dipping.

FRESH TOMATO BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a large saucepan .
• Add the onion and toss to coat. Stir over medium heat until the onion is tender.
• Sprinkle on the flour and continue stirring over medium heat until the mixture foams.
• Stir in the water and bring to a boil.
• Measure 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture.
• Stir in the brown sugar and cloves .
• Reduce the heat and cook, uncovered, at a gentle bubble for 30 minutes.
• Transfer to a food mill and force the mixture through.
• Return to the saucepan and stir in the reserved tomato pieces.
• Mix in the salt, pepper , and cream.
• Gently warm the soup over medium heat, but do not boil.
• Serve and enjoy!

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.

CREAMY GARDEN BISQUE

Steps:

• Melt butter in heavy medium saucepan over medium-low heat.
• Stir in next 6 ingredients.
• Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
• Mix in stock and salt and bring to a boil.
• Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
• Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
• Scrape corn into bowl, using knife.
• Bring soup to boil in heavy medium saucepan.
• Add carrots and boil 5 minutes.
• Add green beans and pepper and boil 5 minutes.
• Add zucchini and boil 5 minutes.
• Add tomatoes and corn and bring to a simmer.
• Stir in cream and pepper; taste and adjust seasoning.
• Heat until soup is hot, about 5 minutes.
• Ladle into bowls, sprinkle with herbs and serve immediately.