5 Minute 2 Tomato Bisque Recipes

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RESTAURANT STYLE TOMATO BISQUE



Restaurant Style Tomato Bisque image

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

1 cup celery (small dice)
1 cup onions (small dice)
¼ lb unsalted butter (8 tablespoons (1 stick))
½ cup all-purpose flour
4 cups vegetable stock ((or chicken stock if you prefer))
6 cups whole plum tomatoes including juice (canned) (San Marzano if possible)
1 tbsp sugar
2 tsp sea salt (add more to taste.)
1/2 tsp black pepper
1 cup heavy cream
1 cup shredded cheddar cheese (*add more if you like a cheesier soup)

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

TOMATO BISQUE



Tomato Bisque image

This tomato bisque is creamy, loaded with flavor, and simply delicious. Perfect with grilled cheese sandwiches or a crusty loaf for dipping, this is our go-to tomato soup recipe. Classic, perfected.

Provided by Cheryl Malik

Categories     Appetizers     Side Dish

Time 55m

Number Of Ingredients 13

1 tablespoon olive oil
1 cup diced onion
1 stalk celery (chopped)
1 carrot (chopped)
½ teaspoon salt (to taste)
2 cups chicken broth
1 28-ounce can crushed San Marzano tomatoes
3 cloves garlic (chopped)
½ teaspoon paprika
¼ teaspoon pepper
1 teaspoon white sugar (to taste)
1 cup heavy whipping cream (warmed, divided)
1-2 tablespoons fresh basil leaves (thinly sliced, divided)

Steps:

  • In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
  • Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
  • After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
  • Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 24 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 82 mg, Sodium 702 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 10 g

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

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