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.

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 ).

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.

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

Because of this distinction, there are many who argue that tomato bisque is not a true bisque at all because it has no crustacean products mixed in. However, the term has evolved in modern day to include cream based soup such as squash, mushroom, and tomato.

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 are rich in lycopene, an anti-inflammatory nutrient that fights inflammation throughout the body.

Tomato soup is good for blood pressure and blood vessels

Due to its high potassium content, tomato soup helps maintain healthy blood pressure. Your blood pressure is the force with which your blood presses against your blood vessel walls. You don't want this pressure to be too high or too low.

If your tomatoes are not ripe or lacking in flavor, it can result in a less vibrant soup. Store-bought brands may use tomatoes processed at their peak ripeness. Seasoning: Homemade soups often require proper seasoning with salt, pepper, and other.

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.

Why does my tomato soup have no flavor? ›

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.

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.

The dish is made with the cooking liquid from the mussels, but the shells are discarded, and only mussel meat is used. A copious amount of wine, a whole bottle, is used for making the soup, while large amounts of half-and-half and cream thicken the soup at the end.

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.

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.

Campbell's® Condensed Tomato Bisque is a delicious, indulgent twist on our classic tomato soup crafted with cream and tasty tomato pieces. Simmer down with a steamy bowl and savor every last spoonful.

Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. Julia Child was one chef to popularize lobster bisque in the United States; her recipe uses both the shells of the lobster and rice to thicken the bisque.