Recipe: Red Pepper Tomato No Cream Bisque; Corn, Red Pepper and Tomato Bisque; and Creamy Tomato and Red Pepper Bisque

Hopefully one of these is close to your cafeteria's. Good luck experimenting!

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RED PEPPER TOMATO NO CREAM BISQUE
Source: Jillian Kilpatrick, Techsoup
Servings: 12

vegetable base
6 red bell peppers
3 small green chiles
1 (16 oz) can diced tomatoes
chipotle spices (to taste)
1 (16 oz) can coconut milk

1 1/2 tablespoons canned green curry

Make 4 cups vegetable base in very large pot.

Dice red peppers and green chilies, boil in vegetable base.

Add diced tomatoes and spices. Bring temperature down to a simmer. Simmer, stir occasionally for 20 minutes to 1 hour, depending on how much time you have.

Add coconut milk slowly, stirring as you go. If soup is too hot it can curdle the coconut milk.

Put entire mixture (in batches) in a food processor and whip until smooth.

Comments:
This soup freezes excellently. You can process the soup less for a chunkier soup should you prefer.

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CORN, RED PEPPER AND TOMATO BISQUE
Source: Chef Greg Parks, Four Columns Inn, Newfane, VT

2 1/2 Tbsp. unsalted butter
2 1/2 Tbsp. extra-virgin olive oil
1 1/2 large coarsely chopped onions
1 1/2 large bell peppers, cored, seeded and coarsely chopped
6 ears of corn, sliced off the cob
2 1/2 large ripe tomatoes, cored and chopped
1 quart chicken stock
1 Tbsp. salt
1 tsp. cayenne pepper
Sliced chives for garnish

In a large enamel or non-reactive soup pot, heat the butter and oil over medium heat. Add the onions and red peppers; saute until soft.

Add the corn and cook five minutes longer.

Add the tomatoes and the stock; bring to a boil, reduce heat to low and simmer slowly for 60 minutes.

Transfer the solids from the pot and puree in a food processor. When all the solids are pureed, put the puree through a food mill or sieve, then return the sieved mixture to the liquid pot; discard the residue. Reheat over low heat. Add salt and cayenne to taste.

To serve, pour the soup into bowls and garish with chives. This soup can be served hot or cold.

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CREAMY TOMATO AND RED PEPPER BISQUE
Source: Cuisinart

Creamy tomato soup that is special enough for any occasion.
Makes 8 servings

1 teaspoon (5 ml) unsalted butter
1 teaspoon (5 ml) extra virgin olive oil
1 small onion (4 ounces), peeled, cut in 1/2" (1.3 cm) pieces
1 rib celery (2 ounces/57 g), cleaned, cut in 1/2" (1.3 cm) pieces
1 carrot (2 ounces/57 g), peeled, cut in 1/2" (1.3 cm) pieces
2 tablespoons (30 ml) white rice
1 teaspoon (5 ml) basil
2 cups (500 ml) fat free, low-sodium chicken or vegetable stock
2 cans recipe ready diced tomatoes (15 1/2 oz.) with juices
2 roasted red peppers, seeded
1/2 teaspoon (2 ml) kosher salt
1/8 teaspoon (0.5 ml) white pepper
1/2 cup (125 ml) half-and-half

Heat the butter and olive oil in a Cuisinart 3-3/4-quart (3.5 L) Saucepan over medium low heat. Add the onion, celery, and carrot, cover loosely and cook until the vegetables are tender, 8-10 minutes.

Stir in the rice, basil and oregano, cook until rice is opaque, 2 minutes.

Stir in the stock and tomatoes. Raise heat and bring to a boil. Lower the heat, cover loosely and simmer over low heat for 20-25 minutes. Turn off heat and let stand for 5 minutes.

Strain the solids from the cooking liquid, reserving the cooking liquid and returning it to the saucepan. Place the solids in the blender jar. Add 1 cup (250 ml) of the cooking liquid to the blender jar. Set on High. Pulse 10 times to chop, then process for 30 to 40 seconds until totally smooth and creamy. Add the salt, pepper, blend 5 seconds longer.

Return the blended tomato mixture to the cooking liquid in the saucepan. Heat on medium until it just begins to simmer then add the half-and-half. Do not allow to boil.

The soup may be made ahead and reheated - if making ahead, do not add half-and-half until it is reheated.