Jiffy Bisque Of Tomato And Clam A Pantry Recipes

HOW TO MAKE TOMATO BISQUE

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.

EASY PANTRY TOMATO BISQUE

Steps:

• In a soup pot, saute onion in olive oil until translucent, then add basil and oregano, cooking until fragrant.
• Add the canned tomatoes and tomato juice and then add the parley, pepper and salt, allowing to cook for a couple minutes.
• Add the cream and heat for another minute, then puree - either with an immersion blender or by transfering in batches to a blender and then serve!

CRAB TOMATO BISQUE

Steps:

• melt butter in a heavy saucepan.
• add 3/4 of the crabmeat, 1/3 c basil, and garlic.
• saute 2 minutes.
• stir in flour, stir for 2 minutes.
• add clam-tomato juice, cream, ketchup, clam juice, old bay and pepper sauce reduce heat to low, simmer for 10 minutes.
• puree soup with an immersion blender (or pour into blender in batches and then return to the pot) add water and lemon juice, simmer.
• season to taste with salt& pepper.
• pour into 6 bowls, garnish with remaining crab and basil.

TOMATO BISQUE FOR A CROWD

Steps:

• Dice all the first three ingredients, place the olive oil in the pan(s), and add the next three ingredients, Cook for 6 to 8 minutes. I split mine between 2 pans for ease.
• Add the garlic to the pan(s), cook for another 3 or 4 minutes
• Place the chicken broth, tomatoes and the sugar in the roaster or whatever you are cooking in. Then add in the coked vegetable mixture from above.
• Add in the tomato paste, Simmer all for at least 45 min. to an hour. Now process the mixture by either a blender, food processor or a Ninja. After you have pureed the mixture, pour into a holding container. When all your mixture is pureed place back in the roaster.
• Add salt and pepper to taste.
• Add in the heavy cream about 30 min. prior to serving, reheat to serving temp (145-165) DO NOT BOIL after adding cream. Serve in bowls, add a teaspoon size swirl of heavy cream in each bowl if desired for appearance and garnish with fresh parsley