This tomato bisque is proof you don’t need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.
How to Make Tomato Bisque Recipe
This tomato bisque is proof you don't need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ cup diced celery
- 1 pinch salt
- 3 cloves garlic chopped
- 32 ounce container chicken broth, or more as needed
- 28 ounce can crushed San Marzano tomatoes
- ½ teaspoon paprika
- 1 pinch freshly ground black pepper or to taste
- 1 pinch cayenne pepper or to taste
- 3 tablespoons uncooked jasmine rice
- 1 teaspoon white sugar or to taste
- ½ cup heavy whipping cream
- salt and freshly ground black pepper to taste
- 2 tablespoons heavy whipping cream divided
- 2 tablespoons thinly sliced fresh basil leaves divided
Instructions
- Gather all ingredients.
- Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.
- Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
- Blend soup with an immersion blender in the pot until smooth.
- Whisk 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.
- Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.
