Grilled Yellow Tomato Bisque Recipes

RESTAURANT STYLE TOMATO BISQUE

Steps:

• Melt the butter in a 4-quart saucepan. Add celery and onions.
• Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
• Add the flour to the pan to make a roux.
• Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).Don't let the roux get dark or burn.
• Heat the stock in another saucepan.
• Add the stock to the roux, using a wire whip, and mix well.
• Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
• If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible. You can also transfer it to a food processor or blender, just be very careful with the hot bisque.
• After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
• Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
• At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
• Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes. Serve and enjoy!

TOMATO BISQUE

Steps:

• In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
• Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
• After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
• Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

TRUFFLED BRIOCHE GRILLED CHEESE WITH TOMATO BISQUE

Steps:

• For the bisque: In a large pot over medium heat, add the butter, garlic and onions. Cook until the vegetables begin to sweat, stirring constantly to avoid burning, about 5 minutes.
• Add the rice and stir to coat with butter. Add the tomatoes and vegetable stock and bring to a boil. Turn the temperature down to low and let simmer until the rice is tender, 20 to 25 minutes. Remove from the heat.
• Working in four separate batches, add 3 cups of the tomato mixture and 1 cup cream to a blender and blend to until smooth. Season with salt and pepper.
• For the grilled cheese: Butter the brioche slices and place, buttered-side down, in a large saute pan over medium heat. Top each with a slice of American cheese. Mix the Gruyere, provolone and Swiss together, and then evenly distribute over the American cheese. Drizzle with the truffle oil. Cook until the buttered side of the bread is toasted and golden brown. Sandwich the bread together and serve with the bisque.

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.

GRILLED YELLOW TOMATO BISQUE

Steps:

• Grill the tomatoes until the skins crack and the tomatoes soften, about 10 minutes. OR place them on a lightly oiled baking sheet and bake at 450* F for 12 minutes. Allow tomatoes to cool enough to handle, core them, and coarsely chop them.
• While the tomatoes are cooling heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes.
• Use an immersion blender to puree the bisque. The recipe suggests straining, but I found that mine didn't need it. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint or basil. Serve with crusty buttered french bread.

TOMATO BISQUE

Steps:

• In a medium pot, heat the oil.
• Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
• Add the garlic and thyme; stir until fragrant, about 1 minute.
• Add the tomatoes, broth, honey, salt, and pepper.
• Bring to a boil over high heat.
• Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
• Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
• Return it to the pot and stir in the cream.
• Heat gently and adjust the seasonings.
• Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

SPICY TOMATO BISQUE WITH GRILLED BRIE TOAST

Steps:

• Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
• In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
• Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
• To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.