TOMATO BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
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.
EASY TOMATO BISQUE
A bowl brimming with this fresh creamy tomato bisque is sure to impress Mom. With its outstanding flavor, she'll think you fussed for hours! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 134 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 700mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
TOMATO BISQUE
Make and share this Tomato Bisque recipe from Food.com.
Provided by AngelicFantasia
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 524.6, Fat 30.4, SaturatedFat 11.5, Cholesterol 54.3, Sodium 2340.3, Carbohydrate 62.1, Fiber 8.3, Sugar 27.6, Protein 11.5
TOMATO BISQUE (LIGHT VERSION)
This a wonderful light tomato bisque recipe taken off the weight watchers site. The recipe is also quick and easy to make. You can add shrimp or crab but if your on weight watchers you will need to adjust the points. This serves 4 and is four points per serving.
Provided by chris_tam
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Puree tomatoes in blender.
- Heat in saucepan until hot. Do not boil!
- Add milk and heat again but don't boil.
- Add cream cheese and whisk until smooth.
Nutrition Facts : Calories 99.3, Fat 7.2, SaturatedFat 4.6, Cholesterol 24.6, Sodium 140, Carbohydrate 3.9, Sugar 3.2, Protein 4.9
LIGHT TOMATO BISQUE
A tomato bisque doesn't need to be high in calories to taste good. This recipe shows you how to make a delicious soup that won't make you feel guilty when you want a second bowl.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h15m
Yield 10 bowls
Number Of Ingredients 18
Steps:
- Fill a large bowl with ice water. Bring a large pot of water to a boil.
- Working in batches, add tomatoes to the boiling water, grouped by type (i.e., one batch of Campari tomatoes only, the next batch of Roma tomatoes only, etc.) Boil for about 90 seconds, until there are signs of splitting on the skin of the tomatoes, Remove the tomatoes using a slotted spoon or skimmer and place in ice water. Remove the peel from the tomatoes and discard. Dice tomatoes and set aside. Repeat for all tomatoes.
- Heat the butter in a large soup pot over medium-high heat. Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes. Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and stewed tomatoes and bring to a boil while whisking constantly. Add bay leaves to the pot. Add chopped basil or cilantro, Worcestershire sauce, parsley, oregano, and cooking sherry.
- Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
- Remove from the heat and allow to cool; use ice water in the sink and add the pot to the sink to speed the process.
- When the soup base is cool, remove and discard the bay leaves. Working in batches, transfer the mixture to a blender and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother. Return to the pot and reheat over medium heat.
- Whisk the milk, sour cream, and salt into the soup and season with pepper to taste.
Nutrition Facts : Calories 107.7, Fat 4, SaturatedFat 2.3, Cholesterol 7.5, Sodium 1460.7, Carbohydrate 13.9, Fiber 2.7, Sugar 5.4, Protein 3.3
HOW TO MAKE TOMATO BISQUE
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
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
CREAMY TOMATO BISQUE
This rich, creamy bisque has a wonderful old-fashioned flavor...it makes a nice accompaniment to any meal.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. , Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired.
Nutrition Facts : Calories 169 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 721mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
TOMATO BISQUE
This bisque is perfect for the cool weather. I love to serve it with a slice of homemade bread.-Mrs. B.B. Mallory, Irving, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Discard bay leaf; press mixture through sieve and set aside. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Reduce heat. Gradually stir in tomato mixture until smooth; heat through.
Nutrition Facts : Calories 171 calories, Fat 12g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 624mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 4g protein.
TOMATO BISQUE
This is very much like my "Light Tomato Bisque" recipe, but with regular half-and-half instead of skim milk, and no stock.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Fill a large bowl with ice water. Bring a large pot of water to a boil.
- Working in batches, add tomatoes to the boiling water, grouped by type (i.e., one batch of Campari tomatoes only, the next batch of Roma tomatoes only, etc.) Boil for about 90 seconds, until there are signs of splitting on the skin of the tomatoes, Remove the tomatoes using a slotted spoon or skimmer and place in ice water. Remove the peel from the tomatoes and discard. Dice tomatoes and set aside. Repeat for all tomatoes.
- Heat the butter in a large soup pot over medium-high heat. Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes. Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
- Remove some of the juices from the pot and place in a small bowl. Stir in cornstarch until fully incorporated, then pour gradually back into the pot while stirring. Cook, stirring occasionally, for 3 minutes. Pour in the tomatoes and bring to a boil while whisking constantly. Add bay leaves to the pot. Add chopped basil, Worcestershire sauce, parsley, oregano, and sherry. NOTES: Use good quality drinking sherry, not cooking sherry. Dry vermouth, brandy, and cognac can be substituted for the sherry.
- Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
- Remove from the heat and remove the bay leaves. If you have an immersion blender, and blend directly in the cook pot until you achieve the desired consistency.
- If you don't have an immersion blender, allow the soup to cool first. Working in batches, transfer the mixture to a blender or food processor and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother. Return to the pot and reheat over medium heat.
- Whisk the milk and salt into the soup and season with pepper to taste.
Nutrition Facts : Calories 95, Fat 4.6, SaturatedFat 2.7, Cholesterol 10.4, Sodium 1213.1, Carbohydrate 10.7, Fiber 2.2, Sugar 4.5, Protein 2.1
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