How to Make Tomato Bisque

Name: How to Make Tomato Bisque
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; 0.5 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; 0.5 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; 0.5 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

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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.

Recipe by Chef John

Updated on May 26, 2022

41

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

6

Jump to Nutrition Facts

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
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

Directions

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.

Nutrition Facts (per serving)

198	Calories
12g	Fat
20g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 198
% Daily Value *
Total Fat 12g	16%
Saturated Fat 6g	31%
Cholesterol 38mg	13%
Sodium 906mg	39%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	12%
Total Sugars 3g
Protein 4g
Vitamin C 15mg	77%
Calcium 76mg	6%
Iron 2mg	11%
Potassium 482mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.