Best 3 Creamy Garden Bisque Recipes

In this article, we will provide you with a delectable recipe for a creamy garden bisque that will tantalize your taste buds and transport you to a verdant paradise. Ideal as an elegant appetizer or as a light lunch, this creamy soup is packed with the natural sweetness of fresh garden vegetables, complemented by a rich and velvety broth and adorned with a touch of elegance.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY VEGETABLE BISQUE

Creamy Vegetable Bisque image

Made this soup up today as I wanted to make a broccoli soup that avoided the usual roux thickener. It is so delicious that my family has asked me to make another pot tomorrow! The spices add a 'barely-there' subtleness. If you like your soup more heartily-spiced, just add more.

Provided by evelynathens

Categories Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

8 cups water
2 vegetables or 2 chicken stock cubes
2 celery ribs, chopped
2 carrots, chopped (approximately 2 cups)
2 potatoes, chopped (approximately 2 cups)
1 onion, chopped (approximately 1 cup)
1 1/2 lbs broccoli florets (I used frozen)
1 teaspoon Madras curry powder
1/2 teaspoon dried ginger
salt and pepper, to taste
1 cup half-and-half
1 1/2 cups grated cheddar cheese

Steps:

Place all the ingredients from the water through to the ginger in a saucepan. Bring to the boil and cook until all the vegetables are tender. Adjust salt and pepper to taste.
Puree the soup in a blender and return to pot. Add half and half and the cheese and stir until the cheese has melted into the soup.

Nutrition Facts : Calories 204.1, Fat 10.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 196.5, Carbohydrate 18.6, Fiber 2.1, Sugar 2.1, Protein 10.2

CREAMY SEAFOOD BISQUE

Creamy Seafood Bisque image

This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1/2 cup butter, cubed
1 medium red onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
2 tablespoons tomato paste
1 carton (32 ounces) chicken broth
2 cups whole baby clams, drained
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups lump crabmeat, drained
2 cups heavy whipping cream
1/2 cup shredded Parmesan cheese
2 green onions, thinly sliced

Steps:

In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

CREAMY GARDEN BISQUE

Creamy Garden Bisque image

This is the soup to make when your garden starts to yield its bounty.All these fresh veggies have just got to be good for you! Use fat-free half and half instead of the heavy cream to make this even healthier!Originally from an October 1984 issue of Bon Apetit in an article featuring Indian Summer Menus.

Provided by Leslie in Texas

Categories Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup unsalted butter (1/2 stick)
2 large onions, chopped
2 celery ribs, chopped
1 large carrot, peeled and chopped
1 bunch fresh parsley, stems of
3 garlic cloves, minced
1 1/2 teaspoons dried thyme, crumbled
1 quart rich chicken broth, preferably homemade
1 teaspoon salt
3 ears corn, husked
3 large carrots, peeled and diced
1 large red bell pepper, cored, seeded, and diced
1 medium zucchini, diced
2 medium tomatoes, seeded and diced
1/4 lb fresh green beans, trimmed and cut into 1/3 inch pieces
1/3 cup heavy cream
fresh ground pepper
1/4 cup fresh basil, minced (or parsley, marjoram, or thyme)

Steps:

Melt butter in heavy medium saucepan over medium-low heat.
Stir in next 6 ingredients.
Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
Mix in stock and salt and bring to a boil.
Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
Scrape corn into bowl, using knife.
Bring soup to boil in heavy medium saucepan.
Add carrots and boil 5 minutes.
Add green beans and pepper and boil 5 minutes.
Add zucchini and boil 5 minutes.
Add tomatoes and corn and bring to a simmer.
Stir in cream and pepper; taste and adjust seasoning.
Heat until soup is hot, about 5 minutes.
Ladle into bowls, sprinkle with herbs and serve immediately.

Nutrition Facts : Calories 280.9, Fat 14.8, SaturatedFat 8.4, Cholesterol 38.4, Sodium 983.1, Carbohydrate 33.4, Fiber 6.7, Sugar 10.2, Protein 8.6

Tips:

Use fresh vegetables: Fresh vegetables will give your bisque the best flavor. If you can't find fresh vegetables, you can use frozen vegetables, but be sure to thaw them before using.
Don't overcrowd the pot: If you overcrowd the pot, the vegetables won't cook evenly. Cook the vegetables in batches if necessary.
Simmer the bisque for at least 30 minutes: This will allow the flavors to meld and develop.
Use a good quality vegetable broth: The vegetable broth is the base of the bisque, so it's important to use a good quality broth. You can use store-bought broth or make your own.
Season the bisque to taste: Season the bisque with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
Garnish the bisque before serving: Garnish the bisque with fresh herbs, croutons, or a drizzle of olive oil before serving.

Conclusion:

Creamy garden bisque is a delicious and healthy soup that is perfect for a light lunch or dinner. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little time, you can make a creamy garden bisque that your whole family will love.