how do i make tomato bisque ?

Question

its a type of soup, it gets put in the blender

Answer 1

15 ounces canned whole tomatoes
- 4 fresh tomatoes, peeled and finely chopped
- 2 onions, chopped
- 1 clove garlic, minced
- 2 tablespoons butter
salt and pepper to taste
- 2 tablespoons fresh basil, chopped
- 2 cups chicken broth
- 1 1/2 cups milk (whole) or cream

Melt butter in large sauce pan. Over medium heat, sauté onion and garlic until softened. Add canned tomatoes, chopped fresh tomatoes, broth, and seasonings.Bring to a boil, reduce heat, cover and cook 35-40 minutes. Remove from heat and purée. Then, reheat on low. Add milk and season to taste.

Answer 2

Your best bet is to research a recipe on the net since there are so many different variations of tomato soup and bisque.

But just so you know A bisque is usually a soup with the addition of heavy cream or a form of cheese product.

Answer 3

Grilled Roasted Tomato Basil Bisque

The grill roasting of the tomatoes, onion and garlic give this a distinctive smoky flavor. Toast the croutons on the grill as well.

Makes 4 servings

Roast the Vegetables:
Ingredients:

1 red onion cut lengthwise into eighths
2 pounds Roma tomatoes, sliced in half lengthwise
5 cloves garlic, peeled and roasted
2 tablespoons basil in chiffonade

Preparation:

Preheat the gas grill or prepare a good bed of coals. Put the tomatoes, onion and garlic in a grill basket. Grill vegetables until soft and beginning to char about 10 minutes on a side.. Remove and pick off most of the charred skin, then place in the food processor along with the basil chiffonade.

Pulse to a smooth purée. Push through a sieve to a bowl (or to the saucepan if you are ready to make the soup). Refrigerate until ready to use.

Make the Bisque:
Ingredients:

puréed roasted tomato mixture
1 cup vegetable stock
1 cup heavy cream
salt and freshly ground pepper
1 tablespoon sherry
croutons to garnish (recipe below)
basil leaves to garnish

Preparation:

Put roasted tomato purée mixture in a saucepan and heat gently at medium heat. Add the cream and sherry and just heat through. Do not boil. Divide the bisque between four bowls. Top each with a crouton and garnish with a fresh basil leaf.

Croutons:
Ingredients:

4 slices of baguette
4 cloves garlic, minced
3 tablespoons olive oil

Preparation:

Mix the olive oil and garlic. Place in a small saucepan and slowly heat for 5 minutes. Dip the baguette in the garlic oil. Put the bread on the grill oil side up and quickly toast (about one minute). Turn and toast for another minute on the oiled side. Remove from the grill.



Tomato Bisque
4 cans Tomato soup
2 cups Chicken Stock
1 cup Beef Stock
12-15 Roma Tomatoes
1 Bunch Fresh Basil
or
2 Tbsp Dry Basil
1-2 Cups Sugar
2 Cups Cream
Salt and Pepper to Taste



Begin by roasting the tomatoes in the oven at 350 degrees until the tops begin to blacken. In a large pot combine the tomato soup, chicken and beef stock. Place the roasted tomatoes in a blender with the basil and puree until smooth. Be careful to cover the blender with the lid and a towel as lid may pop of due to the hot tomatoes. Add the puree to the pot and let simmer. Add the sugar until slightly sweet. Don’t be stingy with the sugar it may take more depending on your tomatoes. Finish with cream. You’re looking for a slightly sweet creamy flavor not marinara sauce. Season to taste with salt and pepper.

Answer 4

I have made a few AWESOME tomato bisques using recipes from recipezaar. My two favorites are below. Usually after I've made the soup, when I'm feeling decadent I'll dish it out and then cover it with layers of phyllo brushed with a mixture of butter and truffle oil. It's delicious.

Decadent Tomato Bisque Recipe http://www.recipezaar.com/29441

Tomato Bisque (from Fine Cooking) http://www.recipezaar.com/49957

5 minute $2 Tomato Bisque
http://www.recipezaar.com/26180

Answer 5

Tomato Bisque:

2½ hours 30 min prep
4 servings

1 leek
4 tablespoons butter
2 lbs tomatoes
8 cups water
4 vegetable stock cubes
4 eggs
1/2 cup milk
1 tablespoon olive oil
salt
pepper
croutons (optional)

1. Prepare some liquid vegetable stock (boild the water and add the vegetable stock cubes).
2. Cut one leek and sauté in butter.
3. Add sliced tomatoes, and stew for 10-15 minutes.
4. Mix the tomatoes often then add the liquid stock and cook slowly for 1 hour.
5. Pass the soup through a sieve.
6. Put in the casserole the soup, and boil it for an additional ½ hour.
7. Remove the foam produced, if any.
8. Few minutes before serve, whip 4 yolks and ½ cup of milk.
9. Add 2-3 spoons of soup while mixing.
10. Finally add the rest of the soup, while mixing and pass it through a sieve.
11. Add salt, pepper, oil of olive.
12. Serve it hot, and add croutons if you like.

Answer 6

Tomato Bisque

-15 ounces canned whole tomatoes
-4 fresh tomatoes, peeled and finely chopped
-2 onions, chopped
-1 clove garlic, minced
-2 tablespoons butter
salt and pepper to taste
-2 tablespoons fresh basil, chopped
-2 cups chicken broth
-1 1/2 cups milk (whole) or cream


Melt butter in large sauce pan. Over medium heat, sauté onion and garlic until softened. Add canned tomatoes, chopped fresh tomatoes, broth, and seasonings.
Bring to a boil, reduce heat, cover and cook 35-40 minutes.
Remove from heat and purée. Then, reheat on low. Add milk and season to taste.