how to make tomato bisque
Ingredients
- Servings: 6
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 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
- 1/2 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
- 1/2 cup heavy whipping cream
- salt and freshly ground black pepper to taste
- 2 tablespoons thinly sliced fresh basil leaves, divided
- 2 tablespoons heavy whipping cream, divided
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- 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 adjust levels of salt, cayenne pepper, black pepper, and sugar. 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 with about 1 teaspoon chopped basil.
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