Best Tomato Bisque With Salmon Recipes

SMOKED SALMON BISQUE RECIPE

Smoked Salmon Bisque Recipe image

What makes a bisque a bisque and not a chowder? Both bisques and chowders are made with seafood and vegetables, with a cream base. Chowders tend to be more stew-like or chunky, and bisques puréed. Bisques are traditionally made with shellfish, though these days a puréed tomato, cream-based soup can be called a bisque too. We half-puréed this smoked salmon bisque, which accounts for the photograph. I made this delicious soup the other day after being inspired by a bisque we had at a local bistro and wine bar. So creamy and good.

Provided by kmergirl

Categories < 60 Mins

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup butter
1 cup leek, sliced
1/2 yellow onion, chopped
1 cup mushroom, sliced
1 tablespoon garlic, minced
3 tablespoons flour
32 fluid ounces clam juice
3/4 lb salmon fillet, cubed
2 -4 ounces smoked salmon, chopped
2 cups stewed tomatoes
2 tablespoons fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh dill, chopped
1 cup heavy cream
1 cup milk
1 pinch black pepper
1 pinch crushed red pepper flakes
1/2 teaspoon Old Bay Seasoning (optional)
salt

Steps:

Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes).
Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through.
Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée. Salt to taste.
Garnish with fresh dill.

Nutrition Facts : Calories 528.3, Fat 32.2, SaturatedFat 18.4, Cholesterol 134.7, Sodium 1178.8, Carbohydrate 39.5, Fiber 2.6, Sugar 12.4, Protein 22

SALMON BISQUE

Salmon Bisque image

Nutrition experts recommend 2 fish meals per week. This soup recipe from Barbara Parks of Renton, Washington is a tempting way to meet this dietary goal and extend expensive fresh salmon. Even though it uses 2% milk, it has a rich mouth feel. Serve with a salad and a crusty whole-grain bread.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 small sweet red pepper
1 salmon fillet (8 ounces)
1/2 cup finely chopped carrot
1 tablespoon chopped shallot
1 tablespoon canola oil
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
2 cups 2% milk
1 teaspoon seafood seasoning
1/4 teaspoon Liquid Smoke, optional

Steps:

Broil red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside., Broil salmon 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Break salmon into small pieces; set aside. , In a large saucepan, saute carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Transfer to a blender; add roasted pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 674mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges