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
TOMATO BISQUE II RECIPE | ALLRECIPES
I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down.
Provided by JUDY HAMBY
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
- In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
Nutrition Facts : Calories 420 calories, CarbohydrateContent 31.8 g, CholesterolContent 80.6 mg, FatContent 28.5 g, FiberContent 3.1 g, ProteinContent 11.7 g, SaturatedFatContent 17.8 g, SodiumContent 1288.5 mg, SugarContent 20.8 g
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Calories 169 calories per serving
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