Recipe: Tomato Bisque ⋆ 100 Days of Real Food (2024)

FAQs

How long does homemade tomato bisque last? ›

In a sealed nonreactive container, tomato soup will keep up to 1 week in the refrigerator or 6 months in the freezer.

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, add milk in place of water.

WATER, TOMATO PASTE, DICED TOMATOES (TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUMCHLORIDE), CANOLA OIL, CREAM, SUGAR, ONIONS, BUTTER, SALT, MODIFIED CORN STARCH, BASIL, YEASTEXTRACT (BARLEY), WHEAT FLOUR, MODIFIED MILK INGREDIENTS, DRIED GARLIC, DRIED PARSLEY, ONIONPOWDER, ANNATTO, SPICES (CONTAINS CHILLIES).

TO STORE: Refrigerate leftovers in an airtight container for up to 4 days. TO FREEZE: Transfer tomato bisque to an airtight, freezer-safe storage container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating. TO REHEAT: Warm on the stovetop or in the microwave until heated through.

As a general rule of thumb, most canned foods (for example, canned tuna, soups, and vegetables) can be stored for two to five years, and high-acid foods (canned juices, tomatoes, pickles) can be stored for a year up to 18 months, according to the USDA.

Tomato soup is more than just a comfort food; it's a nutrient-dense, heart-healthy, and delicious choice.

You can add fresh herbs like basil or oregano, a splash of heavy cream for richness, a drizzle of olive oil for depth of flavor, or a sprinkle of grated cheese on top for added creaminess. You can also sauté some onions and garlic to add complexity, or even add cooked pasta or rice to make it heartier.

The best side dishes to serve with tomato soup are grilled cheese sandwich, garlic bread, Caesar salad, bruschetta, stuffed bell peppers, roasted vegetables, pesto pasta salad, Caprese salad, gluten-free bread, quinoa salad, couscous with roasted vegetables, polenta fries, stuffed mushrooms, and vegetable fritters.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Why does my milk always curdle in tomato soup? ›

Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.

Garlic and onions make everything tastier! While the soup is cooking on the stove, sautee onions and garlic, adding them into the soup towards the end of cooking. Or for an aromatic that'll give a refreshing flavor, add chopped ginger into the soup while it's still cooking, stirring it in to blend the flavors together.

Add about ½ can of diced tomatoes for a chunkier soup. Try all half and half instead of half cream and half milk. Add a bit of crushed red pepper flakes for some kick. Swirl in some sour cream at the end for some richness and tang.

The main ingredient of a bisque is usually a shellfish like lobster, crab, shrimp, or crayfish, but occasionally other ingredients such as tomato, pumpkin or chicken are used.

After all, what is a tomato bisque without a robust tomato flavor ringing throughout its fabric? What's more? The texture of Campbell's canned bisque soup turns runny once you add water to it as instructed. One of the main differences between soup and bisque is the latter's creamy texture.

Your bisque will last, stored in an airtight container, in the fridge, for 2 days. If you need it to last longer, you can keep it in the freeze for up to 3 months. Let it thaw overnight in the fridge before reheating. To reheat your lobster bisque, it's best to gently warm it in a pot over medium heat, stirring often.

Once opened, the soup should be consumed within 3-5 days if refrigerated. If you've made the soup from scratch, it's safe to consume within 5-7 days when refrigerated.

If you plan to reheat either store-bought or homemade soup that's been kept in the fridge you should always check for freshness first. A smell or taste test will detect signs of rancidity, reveal if your soup has gone off, and that it's time to throw it away.

High-acid canned goods such as tomato products, juice, fruit, pickles, sauerkraut and foods in vinegar-based sauces can be stored five to seven days. Low-acid canned goods, such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes and spinach) can be stored three to four days.