Grilled Yellow Tomato Bisque Recipes

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TRUFFLED BRIOCHE GRILLED CHEESE WITH TOMATO BISQUE



Truffled Brioche Grilled Cheese with Tomato Bisque image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
10 cloves garlic
2 large yellow onions, sliced
8 ounces Arborio rice
Four 16-ounce cans San Marzano tomatoes
4 cups vegetable stock
4 cups heavy cream
Salt and pepper
2 tablespoons butter, softened
Four 1-inch slices brioche
4 slices American cheese
1/4 cup grated Gruyere
1/4 cup grated provolone
1/4 cup grated Swiss cheese
1 tablespoon white truffle oil

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.

SPICY TOMATO BISQUE WITH GRILLED BRIE TOAST



Spicy Tomato Bisque with Grilled Brie Toast image

Nothing's more comforting than grilled cheese and tomato soup. This is a gussied-up version, with grilled Brie cheese sandwiches and spiced tomato bisque with basil. As the soup soaks into the sandwich, break into pieces with your spoon and ladle up with the soup.

Provided by amanda1432

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

4 ounces Brie cheese
4 slices rye bread
1 (28 ounce) can tomato puree
½ teaspoon red pepper flakes
⅛ teaspoon freshly ground black pepper
¾ teaspoon dried basil
½ teaspoon white sugar
¼ cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves

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.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.5 g, Cholesterol 60.8 mg, Fat 19.6 g, Fiber 5.8 g, Protein 14.6 g, SaturatedFat 11.6 g, Sodium 1262 mg, Sugar 12.2 g

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

GRILLED YELLOW TOMATO BISQUE



Grilled Yellow Tomato Bisque image

A rich tomato bisque - which makes a nice change from salsa and pasta sauce with an overabundant tomato garden. I used the recommended mint, and thought basil might be a more appropriate herb. This recipe could really work with any color ripe tomato - but the yellow/orange tomatoes make a really pretty soup. I used 2 cups of stock because I like thicker soups - use 3 if you prefer it thinner. From Fine Cooking.

Provided by Random Rachel

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

8 large ripe yellow tomatoes (about 3-1/2 lb. total)
1 tablespoon olive oil
1 medium red onion, chopped
2 -3 cups chicken broth
1 teaspoon granulated sugar
1 cup heavy cream
kosher salt & freshly ground black pepper
1/4 cup chopped of fresh mint or 1/4 cup basil

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.

Nutrition Facts : Calories 335.8, Fat 27.3, SaturatedFat 14.5, Cholesterol 81.5, Sodium 496.3, Carbohydrate 18.9, Fiber 3.8, Sugar 2.6, Protein 8.3

GRILLED YELLOW GAZPACHO



Grilled Yellow Gazpacho image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/4 pounds ripe yellow tomatoes
1 large yellow pepper, halved and seeded
1 small clove garlic
1 small shallot, halved
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 English cucumber, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup torn fresh basil leaves

Steps:

  • Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated.
  • Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.

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