Tomato Bisque

Tomato Bisque

Written by Published on in American, Comfort Food, Soup
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Tomato Bisque

Tomato Bisque

Chef John
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.
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Total Time 1 hour 30 minutes
Course Side Dish, Soup
Cuisine Bisque, Soup, Tomato, Vegetarian
Servings 6 Servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • ½ cup diced celery
  • 1 pinch salt
  • 3 cloves garlic chopped
  • 1 32 ounce container chicken broth, or more as needed
  • 1 28 ounce can crushed San Marzano tomatoes
  • 2 lbs Ripe Tomatoes (optional)
  • 2 medium Pealed and cutup carrots (optional)
  • 1 cup Butternut squash pieces, ready to cook (optional)
  • 1 slice white bread (optional)
  • 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
 

  • 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. Add carrot if using.
  • If using fresh tomatoes as well: Preheat the oven to 425 degrees. Toss the tomatoes, balsamic vinegar, 2 Tbsp of oil and salt and pepper on a baking sheet. Make sure the mixture is in one even layer and roast for about 25 minutes or until they develop a gorgeous roasted color.
  • 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. Add a slice of bread to make creamier.
  • Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.

Video

Notes

Adding carrot and/or butternut squash will sweeten this soup.    Incorporating a slice of white bread while blending will make it creamier.
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