Few dishes capture comfort and warmth as perfectly as a creamy Tomato Bisque. And you can't go wrong with a Tomato Soup and a side of grilled cheese Sandwich. It is silky smooth with incredible deep flavors of slow-roasted tomatoes, garlic, and fresh herbs. A perfect Soup all year round. Make it with either fresh garden tomatoes, or canned San Marzanos.
WHAT IS THE DIFFERENCE BETWEEN TOMATO SOUP AND TOMATO BISQUE?
The distinction between tomato soup and tomato bisque lies primarily in their texture and ingredients.
Tomato Soup typically features freshly roasted or canned tomatoes simmered in chicken or vegetable broth. It tends to be more liquid and straightforward in flavor.
Tomato Bisque, however, stands out with its luxurious texture and richer taste. It is thicker and creamier than traditional tomato soup due to the addition of heavy cream. This creaminess not only mellows out the acidity of the tomatoes but also creates a silky smooth consistency that is indulgent and satisfying.
In essence, while both are tomato-based soups, tomato bisque elevates the experience with its velvety texture and enhanced richness, making it a perfect choice for those seeking a more decadent tomato soup option.
HOW TO MAKE A TOMATO BISQUE
Ingredients You'll Need:
- Tomatoes: Opt for ripe, flavorful tomatoes. Canned whole tomatoes are a good choice if fresh ones are not in season. (8 to 10 garden tomatoes "tomatoes on the vine", or (1) 28-oz can San Marzano- Peeled whole tomatoes)
- Aromatics: ΒΌ of onion (or 1 small onion), and 3 - 4 garlic cloves form the base flavors.
- Broth: Vegetable or chicken broth adds depth to the soup.
- Herbs: (Fresh or dried) basil, thyme, oregano, rosemary
- Cream: Heavy cream gives the bisque its signature creamy texture.
- Seasonings: Salt, pepper, paprika, and a pinch of sugar to balance the acidity of tomatoes.
Step-by-Step Instructions:
- SautΓ© Aromatics: (For Fresh Tomatoes) Preheat the Oven to 375Β° F (190Β° C)
Cut tomatoes in half, and remove the seeds with a spoon. Arrange the tomatoes cut-side down onto a large baking sheet. Season with Salt and pepper. Next, cut the onion into thick wedges and add them to the baking sheet along with the garlic. Top with fresh or dried herbs. Bake for 30 minutes. Allow to cool slightly, and peel the skin of the tomatoes.
(If you are using Canned Tomatoes) First, In a large saucepan, sautΓ© the chopped onions, and garlic until softened and aromatic. Next, sautΓ© for about 2-3 minutes, then add the paprika for another minute over medium heat.
- Add Tomatoes: (If using Canned Tomatoes)
Carefully pour your can of tomatoes with their juices into the pan with the sauteed onions. Let them cook down to concentrate their flavor.
- Blend Smooth: (Fresh or Canned Tomatoes - continue with rest of the steps)
Using an immersion blender or transferring in batches to a regular blender, blend the tomato/onion/garlic/herb mixture until smooth. After that, add the mixture back to the saucepan.
- Simmer with Broth:
Add your broth and let the mixture simmer for about 15 minutes. This step allows the flavors to meld together beautifully.
- Add Cream and Seasonings:
Stir in the heavy cream, salt, pepper, and a pinch of sugar. If you have fresh basil, add a few leaves. Let it simmer for a few more minutes to let the flavors meld.
Carefully pour your can of tomatoes with their juices into the pan with the sauteed onions. Let them cook down to concentrate their flavor.
Using an immersion blender or transferring in batches to a regular blender, blend the tomato/onion/garlic/herb mixture until smooth. After that, add the mixture back to the saucepan.
Add your broth and let the mixture simmer for about 15 minutes. This step allows the flavors to meld together beautifully.
Stir in the heavy cream, salt, pepper, and a pinch of sugar. If you have fresh basil, add a few leaves. Let it simmer for a few more minutes to let the flavors meld.
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