Best Tomato Bisque For A Crowd Recipes

TOMATO BISQUE

Steps:

• In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
• Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
• After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
• Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

TOMATO BISQUE

Steps:

• Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.
• Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
• Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
• Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

TOMATO BISQUE SOUP

Steps:

• Warm oil over medium high heat in a pot. Add in salt, thyme, garlic, and basil. Let it cook for a minute before adding the remaining soup ingredients.
• Lower heat to medium once soup begins to simmer. Let it cook for half an hour before removing the thyme and garlic.
• Lower heat to low and once soup begins to cool, gently blend with a hand immersion blender until the soup is creamy and has thickened.
• To make the roux, melt butter over medium high heat in a small pan. Once butter melts, add flour and cook for 2 minutes -stirring occasionally. Once flour cooks, slowly whisk in milk, and keep adding heavy cream until the roux is creamy and soft, like Greek yogurt.
• Gently pour in the roux mix to the tomato bisque, and whisk until tomato bisque thickens.
• Taste for seasoning and adjust with salt, if desired.
• Top with fresh herbs, cheese or croutons.

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.

TOMATO BISQUE FOR A CROWD

Steps:

• Dice all the first three ingredients, place the olive oil in the pan(s), and add the next three ingredients, Cook for 6 to 8 minutes. I split mine between 2 pans for ease.
• Add the garlic to the pan(s), cook for another 3 or 4 minutes
• Place the chicken broth, tomatoes and the sugar in the roaster or whatever you are cooking in. Then add in the coked vegetable mixture from above.
• Add in the tomato paste, Simmer all for at least 45 min. to an hour. Now process the mixture by either a blender, food processor or a Ninja. After you have pureed the mixture, pour into a holding container. When all your mixture is pureed place back in the roaster.
• Add salt and pepper to taste.
• Add in the heavy cream about 30 min. prior to serving, reheat to serving temp (145-165) DO NOT BOIL after adding cream. Serve in bowls, add a teaspoon size swirl of heavy cream in each bowl if desired for appearance and garnish with fresh parsley

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.

TOMATO BISQUE

Steps:

• In a medium pot, heat the oil.
• Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
• Add the garlic and thyme; stir until fragrant, about 1 minute.
• Add the tomatoes, broth, honey, salt, and pepper.
• Bring to a boil over high heat.
• Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
• Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
• Return it to the pot and stir in the cream.
• Heat gently and adjust the seasonings.
• Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

CROCKPOT TOMATO BISQUE

Steps:

• 1. In a crockpot, combine chicken stock, tomatoes, oregano, basil, rosemary, tomato paste and garlic.
• 2. Cook on high 4-6 hrs and on low 8-10 hrs, stirring occasionally.
• 3. Turn crockpot off, uncover and allow to cool for 1-2 hrs.
• 4. In a blender or food processor, blend remaining ingredients in batches with the warm soup and place in large saucepan. Return to a rolling boil and serve.