Tomato Bisque With Garlic Croutons Recipes

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TOMATO AND GARLIC CROUTON SALAD



Tomato and Garlic Crouton Salad image

Provided by Brian Boitano

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus 1/4 cup
3 tablespoons butter
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
1/2 loaf ciabatta bread, cut into small cubes
3 tablespoons red wine vinegar
2 pints red and yellow, grape and pear tomatoes, sliced in 1/2
1 cup halved, sliced kalamata olives
1/2 pound perlini mozzarella
8 basil leaves, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
  • Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
  • In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
  • In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

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 WITH GARLIC CROUTONS



Tomato Bisque With Garlic Croutons image

What a creamy delicious soup. The garlic-herb cheese called for is a Boursin cheese, but I guess you could use a cream cheese for it. I doubt it would taste the same. I always use the fresh herbs for the bread, but you could use dried. Be sure to half the herbs if using dried instead of fresh.

Provided by LilPinkieJ

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons bacon fat
1 small onion, diced
2 celery ribs, diced
4 small tomatoes, diced
2 tablespoons basil, minced
2 cups tomato juice
2 cups v- 8 vegetable juice
1/2 cup tomato paste
2 cups chicken stock
2 cups heavy cream
1 (5 ounce) package garlic & herb spreadable cheese (Boursin)
salt and pepper
chopped chives (to garnish)
1 loaf French baguette, diced medium
5 tablespoons olive oil
1/2 tablespoon thyme, chopped
1/2 tablespoon parsley, chopped
1/2 tablespoon rosemary, chopped
1/2 tablespoon basil, chopped
1 tablespoon granulated garlic

Steps:

  • For the Tomato Bisque: In a large soup pot melt bacon fat, add onions and celery. Cook onions and celery until translucent, do not brown. Add tomatoes, basil and cook for 2 minutes. Add tomato juice, V-8 juice, tomato paste, chicken stock and simmer 15 minutes. Add heavy cream and bring back to a boil. Turn off heat and add the tub of cheese. Add salt and pepper to taste.
  • For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325°F until a golden brown, approximately 15 minutes.
  • Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.

Nutrition Facts : Calories 529.4, Fat 33.4, SaturatedFat 15.5, Cholesterol 83.3, Sodium 965.5, Carbohydrate 49.2, Fiber 4.4, Sugar 9.3, Protein 10.7

ROASTED TOMATO-BASIL BISQUE WITH PUMPERNICKEL CROUTONS (VEGAN)



Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan) image

Make and share this Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan) recipe from Food.com.

Provided by zeldaz51

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

6 slices pumpernickel bread, cut into 1/2-inch cubes
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 -2 1/2 lbs tomatoes, quartered
5 garlic cloves, peeled and left whole
2 onions, slicd
1/4 cup olive oil
sea salt
ground black pepper
2 cups vegetable broth
1/2 cup chopped fresh basil, plus extra for chiffonade garnish
2 tablespoons brown sugar
1 teaspoon lemon juice

Steps:

  • Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute.
  • Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized.
  • Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.

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