Tomato Bisque On Steroids Recipes

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TOMATO BISQUE ON STEROIDS



Tomato Bisque on Steroids image

This tomato bisque has it all! A creamy, tomato base with chunks of crushed tomatoes and jalapeno peppers, and some extra heat from cayenne pepper, chipotle powder, and paprika.

Provided by Matt Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
½ sweet onion (such as Vidalia®), finely chopped
2 stalks celery, finely chopped
1 pinch salt and ground black pepper to taste
2 tablespoons minced garlic, or more to taste
3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided
1 (32 ounce) carton chicken broth
2 tablespoons ground paprika
½ tablespoon ground cayenne pepper
½ tablespoon ground dried chipotle pepper
½ cup uncooked jasmine rice
1 cup heavy cream
2 tablespoons sugar, or more to taste
4 tablespoons heavy cream, or to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
2 tablespoons thinly sliced fresh basil leaves, or to taste

Steps:

  • Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic; cook and stir for 2 minutes, being careful not to brown garlic.
  • Pour in 2 cans of crushed tomatoes and chicken broth; bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
  • Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 41.3 g, Cholesterol 53.7 mg, Fat 18.6 g, Fiber 7.6 g, Protein 8 g, SaturatedFat 9.2 g, Sodium 1247.9 mg, Sugar 4.7 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 ON STEROIDS



Tomato Bisque on Steroids image

This tomato bisque has it all! A creamy, tomato base with chunks of crushed tomatoes and jalapeno peppers, and some extra heat from cayenne pepper, chipotle powder, and paprika.

Provided by Matt Anderson

Categories     Tomato Soup

Time 1h25m

Yield 8

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
½ sweet onion (such as Vidalia®), finely chopped
2 stalks celery, finely chopped
1 pinch salt and ground black pepper to taste
2 tablespoons minced garlic, or more to taste
3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided
1 (32 ounce) carton chicken broth
2 tablespoons ground paprika
½ tablespoon ground cayenne pepper
½ tablespoon ground dried chipotle pepper
½ cup uncooked jasmine rice
1 cup heavy cream
2 tablespoons sugar, or more to taste
4 tablespoons heavy cream, or to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
2 tablespoons thinly sliced fresh basil leaves, or to taste

Steps:

  • Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic; cook and stir for 2 minutes, being careful not to brown garlic.
  • Pour in 2 cans of crushed tomatoes and chicken broth; bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
  • Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 41.3 g, Cholesterol 53.7 mg, Fat 18.6 g, Fiber 7.6 g, Protein 8 g, SaturatedFat 9.2 g, Sodium 1247.9 mg, Sugar 4.7 g

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