Tomato Cheese Bisque Recipes

TOMATO-GOUDA BISQUE

Steps:

• Heat a stockpot over medium heat. Coat bottom with olive oil and butter. Add carrots and celery and cook until soft, 5 to 7 minutes. Add tomato paste and anchovy paste; cook and stir for 1 to 2 minutes. Add canned tomatoes, chicken broth, basil, garlic, and oregano. Blend using an immersion blender until smooth.
• Bring soup to a simmer and cook for 10 minutes. Add Gouda cheese, cream, and ketchup. Stir to melt cheese. Remove from heat; season with salt and pepper. Garnish with parsley.

RESTAURANT STYLE TOMATO BISQUE

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!

TOMATO BISQUE WITH FRESH GOAT CHEESE

Steps:

• Put oil in a large saucepan over medium-high heat. When it shimmers, add garlic and ginger and sauté until just fragrant, 1 to 2 minutes. Add onion and continue cooking until soft and translucent, about 5 minutes.
• Add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Using an immersion blender, purée soup until smooth. Add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. Ladle into bowls and serve.

TOMATO-CHEESE BISQUE

Steps:

• Melt 2 Tbsp. butter in large saucepan on medium heat. Add carrots, onions, celery and garlic; stir. Cook 5 min. or until vegetables are lightly browned, stirring frequently. Add flour; mix well. Cook and stir 1 min.
• Add broth, pasta sauce, tomatoes, tomato paste and sugar; mix well. Bring just to boil on medium heat, stirring frequently; simmer, partially covered, on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
• Blend half the soup in blender until smooth; return to saucepan. Stir in whipping cream; cook 5 min. or until heated through, stirring occasionally. Remove from heat.
• Add pepper and remaining butter; stir until butter is completely melted and mixture is well blended.

EASY TOMATO BISQUE WITH GRILLED CHEESE STICKS

Steps:

• Heat oil over medium-high heat in a medium dutch oven or saucepan. Add carrot and sauté for 1 minute; add onion and sauté for an additional minute. Add garlic, basil and thyme; cook for 30 seconds until fragrant.
• Add tomatoes, with juice from the can, and broth. Stir and bring to a boil. Cover and simmer for 30 minutes. Remove from heat and let cool slightly.
• Using an immersion blender, puree the soup until fairly smooth. Stir in sherry and cream. Keep warm until ready to serve.
• Heat a medium non-stick pan over medium heat.
• Butter one side of each slice of bread. Place two slices in the pan, butter side down. Top with cheddar and Gruyère. Place an additional slice of bread on top, butter side facing up.
• Cook for 4 minutes per side, or until crisp and golden brown. Remove from pan and let cool for a minute or two.
• Using a serrated knife, slice each sandwich into sticks. Serve immediately with warm tomato bisque.

TOMATO BISQUE

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.

TOMATO BISQUE

Steps:

• Heat a large soup pot over medium high heat and add the bacon. Cook, stirring occasionally, until crisp, about 5 minutes.
• Remove the bacon bits with a slotted spoon to a paper towel, leaving the bacon fat in the pan.
• Add the butter, onion, and celery, and season with a pinch of salt. Cook for 5 minutes, until softened.
• Add the flour and cook, stirring frequently, for 1 minute.
• Add the diced tomatoes, chicken stock, bay leaf, and black pepper. Bring to a boil, reduce to a simmer over low heat, and cook (covered) for 20 minutes, giving the bottom of the pan a good scrape every 5 minutes. Then turn off the heat.
• Add the heavy cream, remove the bay leaf, then season the soup to taste with salt. Because chicken stocks can vary in salt content, it's important to adjust it to your liking (I usually add 1/4 to 1/2 tsp more salt).
• Let the soup cool slightly, then blend the soup in batches, until silky smooth. Serve with the crumbled bacon on top, and any other desired toppings, like croutons, or a side of grilled cheese. Enjoy!

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.

FIRE ROASTED TOMATO BISQUE RECIPE PERFECT FOR COZY WEATHER

Steps:

• Add the olive oil and unsalted butter to a large pot and let the butter melt. Place the celery, onion, carrot, sugar, garlic powder, red pepper flakes and paprika if using, sea salt and freshly ground pepper in the pot. Sauté until the onion is translucent about 5-7 minutes over medium heat,
• Add the garlic, parsley, and basil to the pot. Stir to combine and cook for another 2 minutes.
• Include the diced & fire roasted tomatoes with green chiles, fire roasted red peppers, chicken broth, and bay leaves in the pan. Stir to combine and reduce to medium-low heat. Cover the pot and simmer for 30 minutes.
• Use the immersion blender to mix together until smooth and creamy. Add the heavy cream and mix well.
• Garnish with fresh parsley, basil, or additional heavy cream. Enjoy!