Best 5 Tomato Carrot Basil Bisque Recipes

TOMATO BASIL BISQUE

Steps:

• In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
• Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
• Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
• Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.

ROASTED TOMATO BISQUE

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
• Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
• Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

ROASTED TOMATO CARROT BISQUE

Steps:

• Line a sheet pan with foil, for easy cleanup. Preheat the oven to 425 ˚F.
• Combine the tomatoes and carrots and bell pepper on a sheet pan and drizzle with 2 tablespoons of olive oil and the balsamic vinegar. Sprinkle with the Italian seasoning, garlic salt, sugar and pepper. Toss with your hands to evenly distribute the oil and seasonings. Place the 6 cloves of garlic on a small piece of foil. Drizzle lightly with olive oil and bring up the edges of the foil to make a tightly sealed packet. Push some of the veggies away from the center of the pan to make a place for the garlic packet and nestle into place.
• Place the pan in the preheated oven and roast for 15 minutes. Shake the pan gently to rotate the carrots and tomatoes. Flip the pepper pieces to the opposite side. Roast for another 20-25 minutes or until most of the juice from the tomatoes has evaporated. Remove from the oven.
• While the veggies are roasting, heat the 1 tablespoon of butter in a large soup or stockpot over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the tomato paste and cook for another 2-3 minutes until the tomato paste deepens in color.
• Add the chicken broth, potatoes and salt. Increase the heat and bring to a medium boil. Cover and cook for 20 minutes until potatoes are nice and soft.
• Add the roasted veggies (just squeeze the garlic cloves out of their skins) and fresh basil leaves and blend until smooth, using an immersion blender. You can also transfer the mixture to a regular blender, add the roasted veggies and blend until smooth. (If using a regular blender, be sure to leave the center cap of the cover off and cover the opening with a sieve, kitchen towel or several thicknesses of paper towels to prevent heat build-up and possible explosion.)
• Add 2-4 tablespoons of cream (optional) and stir to blend. Taste and season with more kosher salt, if needed. If you prefer a thinner soup, add a bit more chicken broth.
• Serve the soup bowls, garnished with halved cherry or grape tomatoes and/or a drizzle of cream or balsamic vinegar and fresh basil leaves. Refrigerate any leftovers and enjoy within 3-4 days or freeze for a delicious dinner on a busy day!

ROASTED CARROT AND TOMATO SOUP WITH BASIL

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
• Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

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.