Tomato Zucchini Bisque Recipes
FRESH TOMATO ZUCCHINI SOUP
At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.
Provided by Susan Elane Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
- In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
- In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 g
TOMATO ZUCCHINI BISQUE
This was a quick bisque I whipped up. Just an idea if you are tying to use veggies from your garden. It was delicious.I added some hot banana peppers and jalapeno peppers to ours, but most people don't like that much kick. That was just to make it spicy. You can try that if you like. The whipping cream is not neccessary, leave it out and it will still be delicious. You also may incorporate about a cup of grated parmesan with your immersion blender after you take it off the heat. I couldn't decide if I liked it better on top or incorporated. It was good both ways. Serve with hot, crusty bread. (See my 10 minute bread. It is quick and delicious.)
Provided by Heartsong
Categories Low Protein
Time 45m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 15
Steps:
- Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
- Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
- Combine vegetables and pot of broth; add wine and basil.
- Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
- Remove from heat, puree with immersion blender, and add whipping cream.
- Reheat to warm cream but do not boil.
- Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 142, Fat 8.9, SaturatedFat 3.1, Cholesterol 13.6, Sodium 429, Carbohydrate 11.8, Fiber 2.7, Sugar 5.7, Protein 3.7
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- Slice the zucchini and set aside. Preheat oven to 350 degrees F. Spray a pie dish with cooking spray and set aside.
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