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

FAQs

What is the difference between tomato soup and tomato bisque? ›

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.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).

Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use rice as a thickener.

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

The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.

When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.

This tip comes from food science. Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes. Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.

This probably isn't a surprise, as basil and tomatoes are a delicious duo. But think beyond basil — rosemary and thyme can add earthiness; chives and parsley showered on top add a fresh finish; even freshly chopped mint (maybe with some feta cheese) can add a refreshing pop of flavor to every spoonful.

Yes, adding a pinch of baking soda can help neutralize the acidity in tomato soup. However, it is important to use it sparingly, as using too much can alter the flavor of the soup. Alternatively, adding herbs like basil or oregano can complement the acidity and add a fresh, aromatic element.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Everyone filled out annual questionnaires on their food consumption, including raw tomatoes, tomato sauce, and gazpacho (a Spanish tomato soup). After three years, researchers observed an association between eating more tomatoes and lower blood pressure.

Tomatoes. Tomatoes are high in potassium. People in the earlier stages of kidney disease don't usually have to limit their consumption of tomatoes. If your healthcare provider says your potassium levels are high, however, tomatoes may have to be on your restricted foods list.

It also contains a high concentration of some important vitamins and minerals like vitamin A, vitamin C, vitamin K, vitamin E, calcium, selenium, and potassium.

Campbell's® Condensed Tomato Bisque is a delicious, indulgent twist on our classic tomato soup crafted with cream and tasty tomato pieces.

So that begs the question, what's the difference between a tomato bisque and cream of tomato soup? After combing through countless recipes I can honestly say there doesn't seem to be much of a difference. They can be seasoned a little differently, but in essence these two soups are the same thing.

In fact, a bisque is a type of soup, so all bisque is soup, but not all soups are bisque. If you make bisque the old-fashioned way, the key difference is the way in which cream is used in the dish.

Key Differences

Ingredients: Bisque is often made with seafood and enriched with heavy cream, whereas soup can be made with a wide range of ingredients, offering more versatility. Consistency: Bisque is consistently smooth and velvety, while soup can have a diverse range of consistencies, depending on the recipe.