Tomato Bisque With Fresh Goat Cheese Recipe (2024)

FAQs

What is the difference in 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.

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).

A bisque is a thick, creamy soup made with puréed shellfish or vegetables. A soup is a thinner, broth-based dish that can be made with a variety of ingredients.

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 ).

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.

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar.

Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.

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.

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.

What is the main flavoring ingredient in a bisque? ›

Here's what you can generally expect in a well-made bisque: Lobster Shells — The core flavoring ingredient (shrimp and other crustaceans can work too). Most bisques do not call for the meat itself, just the shells. Seasoning — Primarily based around whole vegetables, like celery, carrots, onions, and tomatoes.

Almost all bisques are finished with hot cream for a velvety texture. The richest bisques also include butter! Bisque should feel smooth and luxurious so it must be very thoroughly blended.

Bisques are almost always thickened with roux (rü)—a mixture of equal weights of fat (typically butter) and flour cooked over low heat. Slow cooking, with continuous stirring, is important to blend and heighten the flavors and to expand the starch in the flour gradually.

A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture.

But seriously the primary difference is that a bisque includes cream, where a traditional tomato soup does not. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.

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.

Use Herbs and Seasonings

Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.

What does bisque mean? A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.