Tomato Dill Bisque Recipes
HOW TO MAKE TOMATO BISQUE
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
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
HOMEMADE TOMATO DILL SOUP
My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch and freeze it. Then we can enjoy it even after the garden is gone for the season.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool. , Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm.
Nutrition Facts :
TOMATO BISQUE SOUP
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
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 FENNEL BISQUE
A very flavorful soup good as a first course for a special dinner. Guests will rave about it. Bonus, very low fat. If you chose to use vegetable broth this can be vegetarian.
Provided by annconnolly
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
- Bring to a boil and reduce heat.
- Simmer, covered 10-15 minutes until vegetables are tender.
- Put 1/2 the mixture in a processor and blend until smooth.
- Strain to remove tomato seeds and skins.
- Return to saucepan repeat with remaining mixture.
- Heat through.
- Garnish with parsley or chives.
Nutrition Facts : Calories 57.9, Fat 0.4, SaturatedFat 0.1, Sodium 40.5, Carbohydrate 13.3, Fiber 4, Sugar 4.6, Protein 2.2
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- In a large bowl, toss together diced tomatoes, carrots, onion, salt, pepper and sugar; spread on prepared baking sheet and roast for 30 minutes.
- In a large nonstick soup pot, heat butter over medium heat. Add garlic and red pepper flakes; cook, stirring, 1 minute. Add sherry; stir and cook for 1 minute more. Add roasted vegetables, crushed tomatoes and broth; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in yogurt.
- Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). Stir in dill; serve garnished with chives. Yields about 1 cup per serving.
ROASTED TOMATO BISQUE WITH DILL | HEALTHY RECIPES | WW …
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- In a large bowl, toss together diced tomatoes, carrots, onion, salt, pepper and sugar; spread on prepared baking sheet and roast for 30 minutes.
- In a large nonstick soup pot, heat butter over medium heat. Add garlic and red pepper flakes; cook, stirring, 1 minute. Add sherry; stir and cook for 1 minute more. Add roasted vegetables, crushed tomatoes and broth; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in yogurt.
- Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). Stir in dill; serve garnished with chives. Yields about 1 cup per serving.
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