Best Fresh Tomato And Pepper Bisque Recipes

TOMATO BISQUE II

Tomato Bisque II image

I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down.

Provided by JUDY HAMBY

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

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
¼ teaspoon dried basil
¼ teaspoon ground black pepper
½ cup butter
⅓ cup all-purpose flour
1 quart milk

Steps:

Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

Nutrition Facts : Calories 420 calories, Carbohydrate 31.8 g, Cholesterol 80.6 mg, Fat 28.5 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 17.8 g, Sodium 1288.5 mg, Sugar 20.8 g

ROASTED RED PEPPER & TOMATO BISQUE

Roasted Red Pepper & Tomato Bisque image

Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!

Provided by Manda C

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 yellow onion, Finely Chopped
3 celery ribs, Finely Chopped
4 large garlic cloves, Finely Minced
2 (14 1/2 ounce) cans fire-roasted tomatoes
1 whole roasted red pepper, Peeled, Seeded, and Sliced
3 tablespoons unsalted butter
1/4 cup heavy whipping cream
5 cups chicken stock

Steps:

In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
Add stock and whipping cream, stir to combine.
In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!

Nutrition Facts : Calories 194.5, Fat 12.1, SaturatedFat 6.6, Cholesterol 34.9, Sodium 503.6, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 6.9