RESTAURANT STYLE TOMATO BISQUE
When it comes to Tomato Soup, Tomato Bisque is the King! And I can honestly say this will be one of the best Tomato soups you will ever have. Real tomatoes with ingredients you can trust, it doesn't get any better than that!
Provided by Chef Dennis Littley
Categories Soup
Time 1h
Number Of Ingredients 11
Steps:
- Melt the butter in a 4-quart saucepan. Add celery and onions.
- Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
- Add the flour to the pan to make a roux.
- Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).Don't let the roux get dark or burn.
- Heat the stock in another saucepan.
- Add the stock to the roux, using a wire whip, and mix well.
- Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
- If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible. You can also transfer it to a food processor or blender, just be very careful with the hot bisque.
- After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
- Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
- At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
- Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes. Serve and enjoy!
Nutrition Facts : Calories 422 kcal, Carbohydrate 31 g, Protein 11 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 86 mg, Sodium 1415 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
PUFF PASTRY HEIRLOOM TOMATO TART
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
TOMATO-BASIL CHEESE PUFFS
Introduce your friends to this tasty Tomato-Basil Puffs recipe the next time you host. Fill flaky pastries with a savory mixture of mozzarella, mayo, garlic and Parm to make these ultra-flavorful Tomato-Basil Puffs.
Provided by My Food and Family
Categories Home
Time 33m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Reserve 2 Tbsp. basil for later use. Combine remaining basil with mozzarella, mayo and garlic.
- Unfold 1 pastry sheet onto cutting board; cut into 3 strips following fold lines in pastry. Cut each strip crosswise into 4 squares; place on parchment-covered baking sheet. Repeat with remaining pastry sheet on second baking sheet.
- Spread about 1 tsp. cheese mixture onto each pastry square. Top with remaining ingredients.
- Bake 16 to 18 min. or until edges are lightly browned. Sprinkle with reserved basil.
Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.9324 g, Sugar 0 g, Protein 5 g
TOMATO BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
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 WITH PUFF PASTRY CRUST
Make and share this Tomato Bisque With Puff Pastry Crust recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 55m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan over medium heat, cook onion and garlic in oil until softened. Add tomatoes and bring to a boil, then reduce to a simmer. Add seasonings and simmer for about 30 minutes. Add tomato juice; puree in a blender. Add heavy cream and heat until very hot.
- Cut rounds of puff pastry about 1/2-inch larger than the size of your soup bowls. Refrigerate pastry between sheets of wax paper. Mix egg yolk and milk for egg wash in a small bowl.
- Preheat oven to 400 degrees. Place hot soup into bowls. Add a slice of goat cheese to each bowl. Wet the rim and outside edge of the bowl, and top each with a round of puff pastry. Press on the edges of the dough so it sticks to the bowl. Brush a thin layer of egg wash all over pastry and place bowls on a baking sheet in oven. Bake for 5-10 minutes until pastry is nicely browned. Serve immediately.
EASY TOMATO BISQUE
A bowl brimming with this fresh creamy tomato bisque is sure to impress Mom. With its outstanding flavor, she'll think you fussed for hours! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 134 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 700mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
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