Winter Tomato Bisque Recipes

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CREAMY TOMATO BISQUE



Creamy Tomato Bisque image

You're going to love this creamy tomato bisque, seasoned with dried basil. Serve it on it's own or with crusty artisan bread!

Provided by Jennifer Farley

Categories     Appetizer     Side Dish     Soup

Time 1h15m

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 large yellow onion, (sliced (approximately 2 cups))
4 medium carrots, (peeled and diced (approximately 4 cups))
2 cloves garlic, (minced)
1 1/2 tablespoons dried basil, (crushed)
3 (28-ounce) cans whole peeled Roma tomatoes ((do not drain))
1 quart chicken stock, (either homemade or low-sodium (use vegetable stock for a vegetarian soup))
1 pint heavy cream
1 tablespoon kosher salt, (or to taste)
1 teaspoon ground black pepper, (or to taste)

Steps:

  • In a Dutch oven or large heavy saucepan, heat the olive oil over medium heat. Add the onions and carrots and cook for 10 minutes, stirring, then add the garlic and basil. Cook for an additional 5 minutes.
  • Add the tomatoes and stock, bring to a boil, then reduce to a simmer. Cook, uncovered, for 45 minutes, stirring occasionally.
  • After allowing soup to cool for a few minutes, purée in a blender or food processor until smooth (in batches if necessary).
  • Slowly stir in the cream over low heat, until the soup is just heated through. Season with salt and pepper, and serve warm.

Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 81 mg, Sodium 956 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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.

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