CREAMY TOMATO BISQUE RECIPE: HOW TO MAKE IT
This rich, creamy bisque has a wonderful old-fashioned flavor...it makes a nice accompaniment to any meal.
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield about 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. , Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired.
Nutrition Facts : Calories 169 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 721mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
HOW TO MAKE TOMATO BISQUE | ALLRECIPES
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
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 6 servings
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, CarbohydrateContent 20 g, CholesterolContent 37.7 mg, FatContent 12.3 g, FiberContent 3.3 g, ProteinContent 4.3 g, SaturatedFatContent 6.1 g, SodiumContent 906.4 mg, SugarContent 2.8 g
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