Tomato Bisque I Recipes

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TOMATO BISQUE



Tomato Bisque image

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

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 teaspoons beef bouillon granules
1 tablespoon sugar
1 to 2 teaspoons salt
1 teaspoon onion powder
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon white pepper
1/2 cup butter, cubed
1/3 cup all-purpose flour
4 cups milk

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



Tomato Bisque image

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

2 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
3 sprigs fresh thyme, hearty
1 (28 ounce) can crushed tomatoes
1 1/2 cups reduced-sodium chicken broth
3 tablespoons honey
1 1/2 teaspoons coarse salt, more to taste
1/4 teaspoon finely ground black pepper, more to taste
1/3 cup heavy cream
2 tablespoons chopped fresh flat-leaf parsley (optional)

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

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

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

TOMATO BISQUE



Tomato Bisque image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 35m

Yield 12 to 16 servings

Number Of Ingredients 9

1/4 cup onions, finely diced
1/4 cup celery, finely diced
1 cup oil
1 cup all-purpose flour
2 (16-ounce) cans whole peeled tomatoes
1/2 tablespoons chicken bouillon powder
1 quart heavy cream
1 teaspoon Italian seasoning
1 teaspoon black pepper

Steps:

  • In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.

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

TOMATO BISQUE



Tomato Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

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.

TOMATO BISQUE III



Tomato Bisque III image

This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex.

Provided by SWEETJAM

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

Time 55m

Yield 4

Number Of Ingredients 13

¼ cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons tomato paste
4 cups chicken broth
2 (14.5 ounce) cans fire roasted diced tomatoes, drained
3 tablespoons white sugar
¼ teaspoon ground nutmeg
¼ cup heavy cream
salt and black pepper to taste

Steps:

  • Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
  • Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
  • Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
  • Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 296.8 calories, Carbohydrate 32.1 g, Cholesterol 50.9 mg, Fat 17.3 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 754.4 mg, Sugar 17.9 g

TOMATO BISQUE



Tomato Bisque image

Provided by Molly O'Neill

Categories     weekday, appetizer

Time 1h

Yield Four servings

Number Of Ingredients 11

3 teaspoons extra-virgin olive oil
4 cloves garlic, peeled and minced
2 small onions, peeled and diced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth, homemade or low-sodium canned
8 medium tomatoes, seeded and cut into large dice
4 1-inch-thick slices stale, crusty bread, torn into pieces
1 teaspoon grated orange zest
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Heat 1 teaspoon of the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes. Stir in the cumin and coriander and 1 tablespoon of the chicken broth. Cook until the onions are very soft, about 5 minutes longer. Add the tomatoes and the remaining broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
  • Stir in the bread pieces and the orange zest and cook for 5 minutes longer. Working in 2 batches, place the soup in a food processor and process until smooth. Place the soup in a clean saucepan and stir in the salt and pepper. Warm over low heat until hot. Ladle the soup into 4 bowls and swirl 1/2 teaspoon of olive oil into each one. Serve immediately.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 12 grams, TransFat 0 grams

EASY TOMATO BISQUE



Easy Tomato Bisque image

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

2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups chicken broth
1 can (6 ounces) tomato paste
1/8 to 1/4 teaspoon cayenne pepper
1 cup half-and-half cream
Chopped fresh tomatoes, optional

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.

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