Although the name “bisque” initially referred to shellfish stock, it has since come to describe a blended soup that includes cream, red pepper, pumpkin, mushrooms, and, of course, tomato.
This nourishing, hearty tomato bisque recipe is bursting with flavor and nutrients. You can also garnish it with some crispy bacon bits. It will appeal to both children and adults, particularly when served with a grilled cheese sandwich on the side for dipping. Yum!Print
- Your favorite tomatoes or 28 oz. of Crushed or Stewed Tomatoes in a can
- 4 cups of water OR tomato-based cooking liquid
- 2 tablespoons olive oil
- 1 medium onion
- 2x celery stalks
- Salt and Pepper
- A sprinkle of cayenne and paprika
- 1 teaspoon dry basil
- 4 cloves of garlic
- 1 tablespoon of sugar
- 50 – 125mls of heavy cream
As a base recipe, we will be using fresh tomatoes to create our bisque.
- First, wash and rinse your tomatoes thoroughly. Dry and then cut a little X in the bottom of each tomato.
- While the water is at a low boil, add the tomatoes and wait until the skin starts to come off before peeling them and adding them to your Dutch oven or stock pot.
- Next, place the tomatoes in a dish of iced water to blanch them. Once the skin has separated from the flesh and the tomatoes are cool to the touch, you can peel the skin off.
- Save four cups of the tomato-based cooking liquid because we'll use it to make the bisque's stock.
- Dice the two celery stalks, four garlic cloves, and one medium onion.
- Turn the heat to medium-high and add two tablespoons of olive oil to the bottom of your stockpot or Dutch oven.
- Once the oil is hot, add the chopped vegetables and cook until the celery and onion are tender and transparent.
- Add the freshly peeled tomatoes or canned stewed or crushed tomatoes once the vegetables have softened.
- Then it's time to add our seasonings: a touch of cayenne and paprika, one teaspoon of dried basil, one teaspoon of sugar, and salt and pepper to taste.
- Stir well to ensure that everything is well combined, then pour in the four cups of tomato stock (If not using the fresh tomato method, use water). Then add two chicken bouillon cubes.
- To avoid burning, continuously stir the mixture while you bring it to a boil. Once it has reached a boil, reduce the heat and cover the pan with the lid. Let this cook for between 30 and 60 minutes.
- It's time to blend everything which has had a chance to boil and cook together. All ingredients should be well mixed in the same saucepan using an immersion blender. If using a conventional blender, cool the soup first.
- When the tomato bisque is smooth, you can pass it through a tiny sieve to further smooth it out. However, it is a matter of personal preference.
- After the tomato bisque is in the pot again, it's time to add the heavy cream. Finally, add 50 – 125mls of the heavy cream and stir.
- There you have it — a delicious homemade tomato bisque that is incredibly simple to make and perfect for a rainy day with your favorite grilled cheese toasty.
- Prep Time: 10
- Cook Time: 60
- Serving Size: 1
- Calories: 130
- Sugar: 4g
- Fat: 2g
- Carbohydrates: 23g
- Protein: 4g
Keywords: tomato bisque tomato recipe
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