Best Winter Tomato Bisque Recipes

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TOMATO BISQUE



Tomato Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

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.

HOW TO MAKE TOMATO BISQUE



How to Make Tomato Bisque image

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

1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
1 pinch salt
3 cloves garlic, chopped
1 (32 ounce) container chicken broth, or more as needed
1 (28 ounce) can crushed San Marzano tomatoes
½ teaspoon paprika
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
3 tablespoons uncooked jasmine rice
1 teaspoon white sugar, or to taste
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves, divided
2 tablespoons heavy whipping cream, divided

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

WINTER TOMATO BISQUE



Winter Tomato Bisque image

How to make Winter Tomato Bisque

Provided by @MakeItYours

Categories     Cream Soups

Number Of Ingredients 14

2 tablespoon(s) butter
1 - savory sprig or tarragon leaves, fresh, chopped
1/2 cup(s) half and half
2.5 cup(s) milk
1 can(s) condensed italian tomato soup
1 pound(s) tomatoes
1/3 cup(s) dried tomato bits or dried plum tomato halves, chopped
1 cup(s) water
1 can(s) chicken broth, condensed, 10 1/2 ounce
1/4 teaspoon(s) salt
2 teaspoon(s) dried savory or tarragon leaves
1/3 cup(s) unsifted all purpose flour
1 - chopped onion
1/4 teaspoon(s) ground black pepper

Steps:

  • In 4-quart saucepan, melt butter over medium heat.
  • Add onion and saute until tender.
  • Stir flour, tarragon, salt and pepper into onion until well mixed.
  • Gradually stir in undiluted broth and water until well combined.
  • Add tomato bits and heat mixture to boiling, stirring constantly.
  • Cover and reduce heat to low.
  • Simmer soup 10 minutes, stirring occasionally.
  • Meanwhile, peel, seed and dice tomatoes.
  • Stir undiluted tomato soup, milk and half and half into soup until well mixed.
  • Increase heat to medium-high and heat soup until bubbles appear around side of pan.
  • Do not boil.
  • Stir in diced tomatoes and heat through.
  • Ladle soup into bowls.
  • If desired, sprinkle soup with chopped herbs and place bowls onto plates garnished with sprigs of herbs.
  • Note: Dried tomato bits or halves are available in the produce section of most major supermarkets.

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