Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Tomato Bisque Soup Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Bisque Soup Recipe Biography

Source:- Google.com.pk

Tomato Bisque;
Ingredients

4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Directions

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.
Fire-Roasted Tomato Bisque :

    TOTAL TIME: 35 MIN
    SERVINGS: 4

    FAST
    MAKE-AHEAD

This creamy fire-roasted tomato bisque soup calls for store-bought chicken broth and canned tomatoes but the aromatic vegetables give it homemade taste.

    4 tablespoons unsalted butter
    1 medium onion, finely chopped
    1 medium carrot, finely chopped
    1 celery rib, finely chopped
    2 garlic cloves, finely chopped
    3 tablespoons all-purpose flour
    4 cups chicken stock or canned low-sodium broth
    Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained
    3 tablespoons tomato paste
    2 teaspoons sugar
    1/4 cup heavy cream
    Salt and freshly ground white pepper
    1/2 cup garlic or cheese croutons, for garnish (optional)

    In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
    Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.
Tomato Bisque III:
"This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex."
Ingredients
    1/4 cup butter

    1 small onion, finely chopped

    1 stalk celery, finely chopped

    1 carrot, finely chopped

    2 cloves garlic, minced

    3 tablespoons all-purpose flour



    3 tablespoons tomato paste

    4 cups chicken broth

    2 (14.5 ounce) cans fire roasted diced tomatoes, drained

    3 tablespoons white sugar

    1/4 teaspoon ground nutmeg

    1/4 cup heavy cream

    salt and black pepper to taste
Directions

    Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
    Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
    Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
    Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

Tomato Bisque Soup Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos