chickensoupstovetop
Tomato Bisque
Creamy tomato soup made with canned tomatoes, rice, and cream.
From YouTube · Oct 2, 2013
Creamy tomato soup made with canned tomatoes, rice, and cream.
10 min
Prep time
40 min
Cook time
50 min
Total time
6 servings
Yield
Ingredients
13 ingredientsAdjust servings
Ingredients update with servings
- 1 large can of crushed San Marzano Tomatoes
- 3 tbsp white long grain rice
- 2 tbsp olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 clove garlic, minced
- 750 ml chicken broth
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/4 tsp paprika
- 2 tsp sugar
- 100 ml cream
- basil, chopped (for garnish)
Method
13 steps- Heat a soup pot over medium heat with olive oil.
- Sweat chopped onions and celery with a pinch of salt for about 6 or 7 minutes until translucent.
- Add minced garlic and cook for about 1 minute, avoiding browning.
- Pour in chicken broth and stir.
- Add the can of crushed San Marzano Tomatoes and bring to a simmer over high heat.
- Season with freshly ground black pepper, cayenne pepper, and paprika.
- Stir in 3 tablespoons of rice.
- Reduce heat to low-medium and simmer for 35 to 45 minutes until rice and vegetables are soft.
- Taste and add sugar and salt as needed to balance acidity.
- Use an immersion blender to blend the soup until smooth, blending for several minutes until silky.
- Stir in cream and adjust thickness with broth or by simmering longer if needed.
- Taste and adjust salt, sugar, or spices as desired.
- Ladle into bowls, garnish with fresh cream and chopped basil, and serve.
Recipe notes
Equipment
- soup pot
- immersion blender
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