Tomato Orange Bisque Recipes

TOMATO BISQUE

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

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.

HOW TO MAKE TOMATO BISQUE

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.

EASY TOMATO BISQUE

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.

TOMATO BISQUE

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.

TOMATO-ORANGE BISQUE

Steps:

• Mix all in a medium saucepan, and gently heat to bring to boil. Lower heat, and let simmer for about 15 minutes. Sprinkle with freshly-grated Parmesan.

GRILLED YELLOW TOMATO BISQUE

Steps:

• Grill the tomatoes until the skins crack and the tomatoes soften, about 10 minutes. OR place them on a lightly oiled baking sheet and bake at 450* F for 12 minutes. Allow tomatoes to cool enough to handle, core them, and coarsely chop them.
• While the tomatoes are cooling heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes.
• Use an immersion blender to puree the bisque. The recipe suggests straining, but I found that mine didn't need it. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint or basil. Serve with crusty buttered french bread.

TOMATO BISQUE

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.

TOMATO BISQUE ON STEROIDS

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.