Homemade Tomato Bisque Soup Recipes

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TOMATO BISQUE



Tomato Bisque image

Make and share this Tomato Bisque recipe from Food.com.

Provided by AngelicFantasia

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
3 sprigs fresh thyme, hearty
1 (28 ounce) can crushed tomatoes
1 1/2 cups reduced-sodium chicken broth
3 tablespoons honey
1 1/2 teaspoons coarse salt, more to taste
1/4 teaspoon finely ground black pepper, more to taste
1/3 cup heavy cream
2 tablespoons chopped fresh flat-leaf parsley (optional)

Steps:

  • In a medium pot, heat the oil.
  • Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
  • Add the garlic and thyme; stir until fragrant, about 1 minute.
  • Add the tomatoes, broth, honey, salt, and pepper.
  • Bring to a boil over high heat.
  • Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
  • Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
  • Return it to the pot and stir in the cream.
  • Heat gently and adjust the seasonings.
  • Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

Nutrition Facts : Calories 524.6, Fat 30.4, SaturatedFat 11.5, Cholesterol 54.3, Sodium 2340.3, Carbohydrate 62.1, Fiber 8.3, Sugar 27.6, Protein 11.5

EASY TOMATO BISQUE



Easy Tomato Bisque image

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

2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups chicken broth
1 can (6 ounces) tomato paste
1/8 to 1/4 teaspoon cayenne pepper
1 cup half-and-half cream
Chopped fresh tomatoes, optional

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.

TOMATO BISQUE III



Tomato Bisque III image

This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex.

Provided by SWEETJAM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

¼ cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons tomato paste
4 cups chicken broth
2 (14.5 ounce) cans fire roasted diced tomatoes, drained
3 tablespoons white sugar
¼ teaspoon ground nutmeg
¼ cup heavy cream
salt and black pepper to taste

Steps:

  • Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
  • Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
  • Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
  • Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 296.8 calories, Carbohydrate 32.1 g, Cholesterol 50.9 mg, Fat 17.3 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 754.4 mg, Sugar 17.9 g

FRESH TOMATO BISQUE SOUP



Fresh Tomato Bisque Soup image

Homemade fresh tomato biscque soup with tomatoes from the garden, blended until smooth.

Provided by Angela Roberts

Categories     Soup

Time 4h30m

Number Of Ingredients 11

10 to matoes (see note)
2 tablespoon olive oil
1 onion (peeled, cut in chunks)
2 carrots (peeled, cut in big chunks)
1 piece of celery (or a dash celery seed)
small handful fresh parsely
small handful fresh basil
6 sprigs of thyme or 1/2 teaspoon dry thyme
1/2 cup white wine or dry sherry (optional)
1/4 to 1/2 heavy cream
2 tablespoons butter

Steps:

  • Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
  • Cool. Peel.
  • Cut in half, squeeze some of the water and seeds out.
  • Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
  • Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
  • Put into Vitamix or similar type blender with butter and blend until smooth.
  • Add back in soup plan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
  • Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.

TOMATO BISQUE



Tomato Bisque image

This bisque is perfect for the cool weather. I love to serve it with a slice of homemade bread.-Mrs. B.B. Mallory, Irving, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 teaspoons beef bouillon granules
1 tablespoon sugar
1 to 2 teaspoons salt
1 teaspoon onion powder
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon white pepper
1/2 cup butter, cubed
1/3 cup all-purpose flour
4 cups milk

Steps:

  • In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Discard bay leaf; press mixture through sieve and set aside. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Reduce heat. Gradually stir in tomato mixture until smooth; heat through.

Nutrition Facts : Calories 171 calories, Fat 12g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 624mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 4g protein.

FRESH TOMATO BISQUE



Fresh Tomato Bisque image

Homemade tomato bisque soup is easy to make with this recipe that uses fresh tomatoes and spices to give it a taste like no other.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Lunch     Soup

Time 1h

Yield 6

Number Of Ingredients 10

3 tablespoons butter
1 medium onion ( coarsely chopped )
2 tablespoons all-purpose flour
2 cups water
4 pounds tomatoes (peeled, seeded, and cut into pieces)
2 tablespoons light-brown sugar
6 whole cloves
1 teaspoon salt
Dash freshly ground black pepper
1 cup whipping cream

Steps:

  • Gather the ingredients.
  • Melt the butter in a large saucepan .
  • Add the onion and toss to coat. Stir over medium heat until the onion is tender.
  • Sprinkle on the flour and continue stirring over medium heat until the mixture foams.
  • Stir in the water and bring to a boil.
  • Measure 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture.
  • Stir in the brown sugar and cloves .
  • Reduce the heat and cook, uncovered, at a gentle bubble for 30 minutes.
  • Transfer to a food mill and force the mixture through.
  • Return to the saucepan and stir in the reserved tomato pieces.
  • Mix in the salt, pepper , and cream.
  • Gently warm the soup over medium heat, but do not boil.
  • Serve and enjoy!

Nutrition Facts : Calories 234 kcal, Carbohydrate 34 g, Cholesterol 16 mg, Fiber 6 g, Protein 5 g, SaturatedFat 6 g, Sodium 267 mg, Fat 10 g, ServingSize 6 servings, UnsaturatedFat 4 g

TOMATO BISQUE SOUP



Tomato Bisque Soup image

Thick and creamy tomato bisque soup is the perfect weekend lunch recipe with a side of garlic bread or buttery grilled cheese!

Provided by Julie Clark

Categories     Main Dish

Number Of Ingredients 12

2 teaspoons olive oil
1 teaspoon salt ((or to taste))
2 sprigs of thyme
2 cloves of garlic
2 tablespoons parsley ((chopped))
3 tablespoons chopped basil
15 ounces crushed tomatoes
½ cup chicken broth
1 tablespoon sugar
1 tablespoon butter
1 tablespoon flour
3-4 tablespoons heavy cream ((or as needed))

Steps:

  • Warm oil over medium high heat in a pot. Add in salt, thyme, garlic, and basil. Let it cook for a minute before adding the remaining soup ingredients.
  • Lower heat to medium once soup begins to simmer. Let it cook for half an hour before removing the thyme and garlic.
  • Lower heat to low and once soup begins to cool, gently blend with a hand immersion blender until the soup is creamy and has thickened.
  • To make the roux, melt butter over medium high heat in a small pan. Once butter melts, add flour and cook for 2 minutes -stirring occasionally. Once flour cooks, slowly whisk in milk, and keep adding heavy cream until the roux is creamy and soft, like Greek yogurt.
  • Gently pour in the roux mix to the tomato bisque, and whisk until tomato bisque thickens.
  • Taste for seasoning and adjust with salt, if desired.
  • Top with fresh herbs, cheese or croutons.

Nutrition Facts : Calories 136 kcal, Carbohydrate 13 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 860 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

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

Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!

Provided by Sabrina Snyder

Categories     Soup

Time 1h

Number Of Ingredients 12

2 tablespoons olive oil
1 yellow onion (diced)
2 stalks celery (diced)
1/2 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 pinch cayenne
1 teaspoon dried basil
3 cloves garlic (minced)
4 cups chicken broth
28 ounces crushed tomatoes
1 teaspoon white sugar
1 cup heavy cream

Steps:

  • Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.
  • Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
  • Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
  • Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

Nutrition Facts : Calories 87 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 480 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TOMATO BISQUE SOUP



Tomato Bisque Soup image

Make and share this Tomato Bisque Soup recipe from Food.com.

Provided by TERRY B.

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

1/3 cup extra virgin olive oil
1/2 cup onion, chopped to your liking
1 garlic clove, minced
1 teaspoon dill seed
1 teaspoon dill weed
1 teaspoon oregano
1/4 cup flour
29 ounces tomatoes, crushed
12 ounces tomatoes, chopped
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
2 cups half-and-half or 2 cups condensed milk
1/4 cup fresh parsley
1/2 cup honey

Steps:

  • Heat olive oil over medium heat.
  • Add onions, garlic, dill seeds, dill weeds and oregano and cook for about 5 minutes.
  • Add flour and stir for 2 minutes.
  • Add both cans of tomatoes, chicken broth, salt and pepper.
  • Boil then turn down to a simmer.
  • Add cream slowly as you stir mixture.
  • Add parsley and honey and continue to stir.
  • Let simmer for 10 minutes.
  • Enjoy.

Nutrition Facts : Calories 379.7, Fat 28.4, SaturatedFat 13, Cholesterol 66.3, Sodium 601, Carbohydrate 29.6, Fiber 2.2, Sugar 22, Protein 5.1

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

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