Best Fresh Tomato Bisque Recipes

FRESH TOMATO AND PEPPER BISQUE

Fresh Tomato and Pepper Bisque image

I basically came up with this at the end of summer and picked all my tomatoes, bell and banana peppers and did not know what to do with them all! Threw everything in a pot and used the imagination. I served it with a dollop of sour cream and chips. Try topping with grilled cheese croutons. Make it your own!

Provided by Kelly Rogers

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

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

2 ½ quarts whole tomatoes
¼ yellow onion, diced
¾ cup extra-virgin olive oil , divided
salt and freshly ground black pepper to taste
2 cups fresh tomato juice
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
2 banana peppers, finely chopped
2 cups chicken broth
¼ cup white sugar
3 tablespoons butter
½ cup heavy cream
¼ cup chopped fresh basil

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 19.9 g, Cholesterol 33.3 mg, Fat 31.5 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 522.3 mg, Sugar 15.1 g

FRESH TOMATO BISQUE

FRESH TOMATO BISQUE image

Categories Soup/Stew Tomato Appetizer Simmer

Yield 6 people

Number Of Ingredients 13

Ingredients

2 pounds ripe tomatoes (about 6 tomatoes) or 2 28 oz cans
1 medium onion, sliced thin
1 tablespoon butter
1 bay leaf
1 heaping tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 tsp finely chopped fresh basil
1 pint light cream
1 cup milk
6 large croutons Butter
2 tablespoons chopped chives

Steps:

Skin and seed the tomatoes. Saute onion in butter and add the tomatoes, chopped. Add bay leaf, sugar, cloves, salt, pepper, and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked - about 25 minutes. Remove bay leaf and cloves and transfer mixture to blender to puree (or strain through coarse sieve). Add cream and milk and heat through. Serve topped with toasted buttered croutons, and sprinkle with chopped chives.

TOMATO BISQUE WITH FRESH GOAT CHEESE

Tomato Bisque With Fresh Goat Cheese image

A classic crumbler like Vermont Creamery's fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb.

Provided by Suzanne Lenzer

Categories dinner, lunch, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup diced onion
1 28-ounce can crushed Italian plum tomatoes
1 tablespoon sugar
1 tablespoon fine sea salt, or to taste
1/2 teaspoon red chile flakes, more to taste
Pinch of cayenne pepper
4 ounces good-quality fresh goat cheese, such as Vermont Creamery

Steps:

Put oil in a large saucepan over medium-high heat. When it shimmers, add garlic and ginger and sauté until just fragrant, 1 to 2 minutes. Add onion and continue cooking until soft and translucent, about 5 minutes.
Add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Using an immersion blender, purée soup until smooth. Add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 653 milligrams, Sugar 10 grams

GARDEN FRESH TOMATO BISQUE

Garden Fresh Tomato Bisque image

I always loved crab and lobster bisque, but had an over abundance of tomato that I froze. This is hearty, creamy, and brings out the sweet goodness of fresh tomato AND canned if you don't have fresh on hand! This freezes beautifully! Enjoy!!!

Provided by Susan Sumpter-Loebig

Categories Other Soups

Time 3h30m

Number Of Ingredients 11

Ingredients

1/2 c real salted butter
1 1/2 c chopped onions
1/2 c all purpose flour
1 qt homemade or canned chicken stock
1 qt milk, 1%,2%, skim, or whole(your choice)
1/2 c sue bee spun honey(preferred), or regular honey
1 Tbsp dried parsley
2 Tbsp dill weed
1/2 tsp fresh garlic minced finely, or garlic powder
1/2 tsp salt, (i use coarse kosher)
1 qt fresh diced tomato,(roma, plum, or big ripe sandwich type), or canned

Steps:

1. Melt butter and sauté onion till clear and soft on medium low heat. Add flour and cook for 2 minutes. Remove from heat. (I do this in the stock pot I will use to cook the Bisque in)
2. Mix remaining ingredients in a large separate bowl.
3. Put flour mixture in a blender, add enough liquid mixture to safely blend on high without spilling, until completely smooth. Pour into stock pot. Repeat blending the rest of the liquid completely smooth and add to stock pot.
4. Simmer gently for 3 hours. Serve with fresh finely grated Parmesan Cheese and crusty Baguette bread, or grilled cheese sandwiches.