Riversideresortstomatobisque Recipes

SIMPLE TOMATO SAUCE

Simple Tomato Sauce image

Provided by Giada De Laurentiis

Time 1h30m

Yield 6 cups

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

RESTAURANT STYLE TOMATO BISQUE

Restaurant Style Tomato Bisque image

When it comes to Tomato Soup, Tomato Bisque is the King! And I can honestly say this will be one of the best Tomato soups you will ever have. Real tomatoes with ingredients you can trust, it doesn't get any better than that!

Provided by Chef Dennis Littley

Categories Soup

Time 1h

Number Of Ingredients 11

Ingredients

1 cup celery (small dice)
1 cup onions (small dice)
¼ lb unsalted butter (8 tablespoons (1 stick))
½ cup all-purpose flour
4 cups vegetable stock ((or chicken stock if you prefer))
6 cups whole plum tomatoes including juice (canned) (San Marzano if possible)
1 tbsp sugar
2 tsp sea salt (add more to taste.)
1/2 tsp black pepper
1 cup heavy cream
1 cup shredded cheddar cheese (*add more if you like a cheesier soup)

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!

Nutrition Facts : Calories 422 kcal, Carbohydrate 31 g, Protein 11 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 86 mg, Sodium 1415 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

RIVERSIDE RESORT'S TOMATO BISQUE

Riverside Resort's Tomato Bisque image

I was at WDW's Riverside Resort a few days ago, and had the most amazing tomato bisque soup. It was so thick, creamy and full of tomatoey flavor that I had several bowls of it. After coming home I found a few different recipes for Disney tomato bisque soups; after looking at the ingredients, I'm sure this is the one I had.

Provided by TasteTester

Categories Vegetable

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

4 (16 ounce) cans of peeled plum tomatoes (best quality)
8 ounces diced celery
8 ounces diced onions
8 ounces diced carrots
1 quart heavy cream, gently heated
2 ounces fresh basil, chopped
salt
white pepper, to taste
6 ounces tomato paste

Steps:

Preheat oven to 350 degrees F. Drain liquid from tomatoes and reserve.
Place plum tomatoes on a sheet pan sprayed lightly with Pam, and roast in the oven for 20-30 minutes. Meanwhile, over medium-low heat, saute onions, celery and carrots in a stockpot until translucent, approximately 10 minutes, or just until veggies are tender-crisp.
Remove roasted tomatoes and allow to cool for a few minutes. Add them to the stockpot along with the reserved tomato juice and tomato paste and stir until combined.
Cook for 30-40 minutes. Start gently warming the heavy cream. Meanwhile, puree stockpot mixture, and then add the warmed cream. Finish with salt and pepper to taste.
Add fresh chopped basil at the end.

Nutrition Facts : Calories 243.8, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 134.6, Carbohydrate 10.2, Fiber 2.6, Sugar 5.3, Protein 3

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