TOMATO BISQUE Meaning and
Definition
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Tomato bisque is a creamy and flavorful soup made primarily from tomatoes. It is a variation of the traditional tomato soup that incorporates additional ingredients to enhance its taste and texture. This soup is known for its smooth, silky consistency and rich, velvety flavor that comes from the combination of tomatoes, cream, and various seasonings.
To prepare tomato bisque, ripe tomatoes are typically cooked until tender and then pureed to obtain a smooth base. This base is then combined with cream, either heavy or light, to create a luscious and indulgent texture. The soup is often enriched with butter or olive oil, giving it a hint of richness and depth. Additional ingredients such as onions, garlic, celery, carrots, and herbs like basil or thyme are commonly added to enhance the savory profile of the bisque.
Tomato bisque is commonly served hot and is a popular choice as a starter or main course in many cuisines. It can be enjoyed on its own, accompanied by a crusty bread, or as a side dish alongside grilled cheese sandwiches. With its vibrant red color and comforting taste, tomato bisque offers a delightful balance of tanginess, sweetness, and creaminess that is both satisfying and comforting.
Common Misspellings for TOMATO BISQUE
- romato bisque
- fomato bisque
- gomato bisque
- yomato bisque
- 6omato bisque
- 5omato bisque
- timato bisque
- tkmato bisque
- tlmato bisque
- tpmato bisque
- t0mato bisque
- t9mato bisque
- tonato bisque
- tokato bisque
- tojato bisque
- tomzto bisque
- tomsto bisque
- tomwto bisque
- tomqto bisque
- tomaro bisque
Etymology of TOMATO BISQUE
The word "tomato bisque" has a relatively straightforward etymology.
The word "tomato" originates from the Spanish word "tomate", which was adapted from the Nahuatl (Aztec) word "tomatl". The Nahuatl word was further derived from the Mayan word "tomati". When tomatoes were first introduced to Europe, they were initially referred to as "pomo d'oro" (golden apple) in Italy. Then, the name "pomodoro" was used, which is still used in Italian today. The English word "tomato" eventually emerged from these origins.
On the other hand, the term "bisque" is derived from the French word "biscuit", which originally referred to a type of twice-baked bread. Over time, the meaning of "biscuit" evolved to encompass various thick soups or stews made with pureed or strained ingredients.
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