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This nice, hot soup deserves a mention, from
!
An absolutely delicious and so super easy to make tomato bisque I've been making about twice a week lately! I LOVE my electric pressure cooker.
Please note, actual bisque is a great deal more red. Camera made it look orange.
Recipe:
Now...I'm not an exact chef. I'm very much a dealer in non-absolutes. I add til things look right, I follow the basics of recipes, but I'm good enough at cooking that I can eyeball things pretty well.
Ingredients:
About 3-4 tblspn minced garlic. I have a very big jar I keep in the fridge with garlic, but it is not as strong as very fresh garlic, so you might need to adjust that down to 2 tblspn if you're using fresh/not previously chopped
1 stick of butter
1-2 chopped onions (if you want it to have pieces in every bite, go with 2. If you just want a little texture and some flavor, just one. I've done both...I prefer just one. Red onion actually works best!)
3-4 tblspn flour (just normal baking flour)
4 cups chicken broth (it's usually an entire box of Swanson's Chicken broth)
2 cans tomato paste (or one can paste, two cans tomato sauce)
1tspn cayenne
2 cups cream
Okay!
First thing I do is take the onions and the garlic and saute them in that butter. Yes that's a lot of butter. But totally worth it. So the onions and the garlic all saute into a lovely golden brown mess.
Add the flour slowly, stirring/whisking it together.
Slowly add the chicken broth, stirring/whisking constantly to keep the flour from clumping.
Add the tomato paste.
Add the cream.
Add the cayenne.
Mix it all up, stir stir stir and stir some more.
Then set the pressure cooker on the soup setting for half an hour, and let it be.
It ends up a really nice creamy bisque.
It's REALLY best to let it sit in the fridge overnight. I don't know why soups get better when they have a day to rest, but seriously, this bisque really ends up quite nice after a night in the fridge.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
******************************This nice, hot soup deserves a mention, from
!Open For Critique / Constructive Criticism******************************An absolutely delicious and so super easy to make tomato bisque I've been making about twice a week lately! I LOVE my electric pressure cooker.
Please note, actual bisque is a great deal more red. Camera made it look orange.
Recipe:
Now...I'm not an exact chef. I'm very much a dealer in non-absolutes. I add til things look right, I follow the basics of recipes, but I'm good enough at cooking that I can eyeball things pretty well.
Ingredients:
About 3-4 tblspn minced garlic. I have a very big jar I keep in the fridge with garlic, but it is not as strong as very fresh garlic, so you might need to adjust that down to 2 tblspn if you're using fresh/not previously chopped
1 stick of butter
1-2 chopped onions (if you want it to have pieces in every bite, go with 2. If you just want a little texture and some flavor, just one. I've done both...I prefer just one. Red onion actually works best!)
3-4 tblspn flour (just normal baking flour)
4 cups chicken broth (it's usually an entire box of Swanson's Chicken broth)
2 cans tomato paste (or one can paste, two cans tomato sauce)
1tspn cayenne
2 cups cream
Okay!
First thing I do is take the onions and the garlic and saute them in that butter. Yes that's a lot of butter. But totally worth it. So the onions and the garlic all saute into a lovely golden brown mess.
Add the flour slowly, stirring/whisking it together.
Slowly add the chicken broth, stirring/whisking constantly to keep the flour from clumping.
Add the tomato paste.
Add the cream.
Add the cayenne.
Mix it all up, stir stir stir and stir some more.
Then set the pressure cooker on the soup setting for half an hour, and let it be.
It ends up a really nice creamy bisque.
It's REALLY best to let it sit in the fridge overnight. I don't know why soups get better when they have a day to rest, but seriously, this bisque really ends up quite nice after a night in the fridge.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 960 x 540px
File Size 68.2 kB
Listed in Folders
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