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.