Tomato Bisque
Rich, creamy, savory tomato soup is the ultimate comfort food. Especially when paired with a gooey grilled cheese sandwich and fresh fruit.
Tomato bisque is not a true bisque as there is no seafood in it, but in American lexicon it is a bisque by the addition of heavy cream. This bisque is a quick and easy to prepare, and it is delicious.
Do you really have to garnish your soup? No, but why wouldn’t you? A garnish is pretty and adds another layer of flavor to your meal.
Quick Tomato Bisque
Prep Time 5 minutes
Cook Time 25 minutes
Ingredients
½ yellow onion, finely chopped
1 tbsp olive oil
½ can tomato paste
1 cup chicken or vegetable broth
1 – 2 cloves minced garlic (more if you love garlic as much as I do)
½ tsp Italian Seasoning (optional)
¼ tsp brown sugar
¼ cup heavy cream (you can substitute half and half or milk)
Salt and pepper to taste
Fresh herbs for garnish as desired (basil or thyme are my favorites)
In medium sauce pan, heat olive oil over medium heat and add onions. Sauté until tender, but do not caramelize.
Add tomato paste and whisk.
Add broth slowly, a little at a time and whisk after each addition.
Add garlic, sugar and Italian seasoning, and bring to a boil.
Reduce heat to medium low and let simmer until reduced by about 25%, stirring occasionally.
Puree using an immersion or countertop blender.
Slowly add cream and heat through, but do not boil.
Add salt and pepper to taste.
Garnish as desired.
Tomato Bisque (the longer version)
Prep Time: 10 minutes
Cook Time: 45 minutes
½ yellow onion, finely chopped
1 tbsp olive oil
6 Roma tomatoes, cored and seeded, diced.
1/2 cup chicken or vegetable broth
1 – 2 clove minced garlic (more if you love garlic as much as I do)
½ tsp Italian Seasoning (optional)
¼ tsp brown sugar
¼ cup heavy cream (you can substitute half and half or milk)
Salt and pepper to taste
Fresh herbs for garnish as desired (basil or thyme are my favorites)
In medium sauce pan, heat olive oil over medium heat and add onions. Sauté until tender, but do not caramelize.
Add tomatoes and cook until tomatoes deconstruct a bit.
Add broth slowly, a little at a time and whisk after each addition.
Add garlic, sugar and Italian seasoning, and bring to a boil.
Reduce heat to medium low and let simmer until reduced by about 25%, stirring occasionally.
Puree using an immersion or countertop blender.
Slowly add cream and heat through, but do not boil.
Add salt and pepper to taste.
Garnish as desired.
