Best 8 Tomato Bisque With Fresh Tomatoes Recipes

FRESH TOMATO BISQUE SOUP

Steps:

• Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
• Cool. Peel.
• Cut in half, squeeze some of the water and seeds out.
• Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
• Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
• Put into Vitamix or similar type blender with butter and blend until smooth.
• Add back in soup plan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
• Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.

CREAMY TOMATO BISQUE

Steps:

• Preheat oven to 400.
• Quarter 4 large tomatoes and place in casserole dish.
• Chop half and onion and place into dish with tomatoes.
• Slice 1 red pepper and place in casserole dish.
• Drizzle with oil and mix to coat.
• Generously season with salt and pepper.
• Top with fresh basil leaves.
• Roast vegetables for 20 minutes.
• Remove from oven and cool slightly.
• Place into a blender (it may be necessary to blend half of the tomato mixture at a time) and blend until smooth.
• Pour into a stock soup pot.
• Add chicken broth, tomato paste, sugar, dried oregano, dried basil and continue to heat over medium high heat, stirring soup frequently until boiling.
• Reduce heat to simmer and cover for additional 10 minutes.
• Remove lid and remove entire pot from heat.
• Gently stir in whipping cream.
• Pour finished soup into bowls.
• Season with salt and pepper before serving and optionally top with pepper flakes.
• OPTIONAL: Top bowls with cheese, bite-sized pieces of homemade croutons, and fresh basil if desired.

TOMATO BISQUE

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.

FRESH TOMATO BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a large saucepan .
• Add the onion and toss to coat. Stir over medium heat until the onion is tender.
• Sprinkle on the flour and continue stirring over medium heat until the mixture foams.
• Stir in the water and bring to a boil.
• Measure 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture.
• Stir in the brown sugar and cloves .
• Reduce the heat and cook, uncovered, at a gentle bubble for 30 minutes.
• Transfer to a food mill and force the mixture through.
• Return to the saucepan and stir in the reserved tomato pieces.
• Mix in the salt, pepper , and cream.
• Gently warm the soup over medium heat, but do not boil.
• Serve and enjoy!

HOW TO MAKE TOMATO BISQUE

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.

FRESH TOMATO AND PEPPER BISQUE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
• Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
• Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
• Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
• Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.

TOMATO BISQUE II

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.

CREAMY TOMATO BISQUE

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.