Tomato Bisque Easy Recipe 2021
Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!
Why tomato bisque right? If you’re a fan of tomato soup you are probably picturing a mostly smooth but hearty soup that stands up to grilled cheese dipping. In this case you have a silky, creamy soup that is so luxurious you can serve this to a delighted and impressed crowd of people.
What is tomato bisque?
You may think of a seafood stock when you hear the word ‘bisque‘ and though that is the heritage of the term, modern use often refers to a blended soup that includes cream, often red pepper, squash, mushroom, and, of course, tomato!
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What is the difference between tomato soup and tomato bisque?
In the most classic version to call it a bisque you’d need to use stock from shellfish, but in current incarnations, the difference can be the texture in addition to the use of heavy cream in the soup.
As the weather starts to cool down and the crop of garden tomatoes comes to an end and I’ve got you covered. This soup uses canned crushed tomatoes. And with a good quality crushed tomato like these, you will have all the flavors of fresh tomatoes.
If you want to make a healthy tomato bisque or even a vegan tomato bisque you can swap out the heavy cream for coconut milk.
What goes well with tomato bisque?
Though it’s hearty enough to be a meal on its own, this Tomato Bisque soup pairs well with almost any main dish (we often serve it with my favorite Turkey Meatloaf).
At lunch, it’s delicious with a grilled cheese sandwich or, even better, Welsh Rarebit or Savory Scones. Or skip the toasted croutons replacing them with grilled cheese ‘croutons’ instead, just a grilled cheese sandwich cut into bite-size pieces.
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How to Store Tomato Bisque?
This Soup will last for about 2-3 days in the refrigerator in an airtight container. While reheating, add a little vegetable stock or water to get the consistency right.
You can freeze this Tomato Bisque and reheat it to eat for about 2 months. But before freezing it, I recommend doing so before adding any kind of dairy, that is the addition of heavy cream.
Make the soup as it is, but add the dairy once you thaw and reheat to prevent curdling.
You can serve this tasty and flavourful Tomato Bisque on its own for a light dinner or maybe top it off with bread croutons or some grilled cheese cubes.
It also tastes great with freshly made warm Bread.
If you are like me who loves to bake different types of savory flavored bread at home, then you should definitely try this combination.
You can serve it along with Sandwiches such as Grilled Cheese Sandwich, Lettuce and Vegetable Sandwich, Roasted Chicken Sandwich, or any other sandwich you generally like to prepare with soups.
Serve it with a fresh Winter salad such as Caesar Salad, Spinach Salad, Roasted vegetable sandwich, or any other Salad that is a favorite at home.
You can also serve it with some open Toast such as Mushroom and Basil Open Toast, Cheesy Spinach Open Toast, etc.
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BEST TOMATO BISQUE RECIPE:
|YEILDS:||PREP TIME:||TOTAL TIME:|
|6 Servings||0 Hours 10 Mins||1 Hour 00 Mins|
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
1 pinch salt
3 cloves garlic, chopped
1 (32 ounce) container chicken broth, or more as needed
1 (28 ounce) can crushed San Marzano tomatoes
½ teaspoon paprika
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
3 tablespoons uncooked jasmine rice
1 teaspoon white sugar, or to taste
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves, divided
2 tablespoons heavy whipping cream, divided
- 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.
What makes a bisque a bisque?
A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish; their shells are used to make a stock and the meat is incorporated into the finished dish. The main characteristic of a bisque is that it is smooth and has a velvety texture.
What can I add to tomato bisque?
Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store-bought) and finish with toasted pine nuts and croutons.
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How do you thicken Bisque?
If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor. Place pieces of previously cleaned lobster meat in a bowl and add 1 cup of bisque.
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