HOW TO MAKE TOMATO BISQUE
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
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
VEGAN TOMATO BISQUE
Steps:
- Into a medium-size soup pot over medium heat, add the olive oil. When the oil is hot, add the shallot. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for 1 additional minute.
- Into the pot, add the tomatoes, coconut milk, cashews, water, salt, and black pepper. Bring to a boil then reduce the heat to low. Simmer for 5 minutes.
- Pour the soup into a high-speed blender and puree until the consistency is smooth. Alternatively, an immersion blender can be used to puree the soup right in the pot.
- Adjust the seasoning to taste and serve.
Nutrition Facts : Calories 378 kcal, Carbohydrate 23 g, Protein 7 g, Fat 31 g, SaturatedFat 17 g, Sodium 614 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
TOMATO BISQUE(VEGAN)
A lovely way to use tomatoes! Cashew cream replaces dairy to make this smooth and creamy! From Chef Tal Ronnen's book The Conscious Cook.
Provided by Sharon123
Categories Fruit
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.
- Add the stock, tomatoes along with juice, parsley, thyme, and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes. Season to taste with salt and pepper. Add cashew cream and continue to simmer(do not boil) for about 10 minutes.
- Remove and discard the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel(the hot liquid might overflow) and blend on high speed for a few minutes, until very smooth. Pour the soup through a fine mesh sieve.
- Ladle the soup into bowls and garnish with parsley. Enjoy!
Nutrition Facts : Calories 288.7, Fat 26.3, SaturatedFat 13.2, Cholesterol 66.3, Sodium 311.9, Carbohydrate 12.5, Fiber 2.1, Sugar 4.6, Protein 3.1
BEST VEGAN TOMATO BISQUE
This amazing vegan tomato bisque has that signature tangy bite from the tomatoes and the creaminess and slight sweetness to balance out the tangy flavor with a touch of maple syrup and cashew butter. This bisque is dreamy, creamy and oh-so addicting! It all comes together in less than 1 hour.
Provided by Brandi Doming
Time 45m
Number Of Ingredients 11
Steps:
- Add all of the ingredients, except the cashew butter to a pot. If using whole cashews, add them to the pot as well, as they will soften as the soup cooks. Stir well and turn to high heat.
- Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Cook covered on medium-low for 20-25 minutes or until the carrots are very soft. Cooking this long really creates depth of flavor, as well. Stir a couple of times during and to check on the carrots.
- Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, it's HOT! (I used my Vitamix) and add the cashew butter (if using instead of whole cashews). Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didn't need anymore salt because my tomato puree already had mild salt. Feel free to adjust.
- Pour into bowls. Serve with toasted bread or this grilled cheese!
Nutrition Facts : ServingSize 1 soup bowl, Carbohydrate 32 g, Protein 5.7 g, Fat 7.5 g, SaturatedFat 1.5 g, Sodium 391 mg, Fiber 5.2 g, Sugar 16.3 g, Calories 204 kcal
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