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How to Make Tomato Bisque


70 min

How to Make Tomato Bisque

How to Make Tomato Bisque Photo 1


Broccoli soup


70 min


6 persons




4.00 rating-star (158)


Author: Victoria Bailey
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.


  • olive oil: 1 Tbsp
  • diced onion: 1 cup
  • diced celery: 0.5 cup
  • salt: 1 pinch
  • garlic, chopped: 3 clove
  • (32 ounce) container chicken broth, or more as needed: 1 container
  • (28 ounce) can crushed San Marzano tomatoes: 1 can
  • paprika: 0.5 tsp
  • freshly ground black pepper, or to taste: 1 pinch
  • cayenne pepper, or to taste: 1 pinch
  • uncooked jasmine rice: 3 Tbsp
  • white sugar, or to taste: 1 tsp
  • heavy whipping cream: 0.5 cup
  • salt and freshly ground black pepper to taste: 0 piece
  • heavy whipping cream, divided: 2 Tbsp
  • thinly sliced fresh basil leaves, divided: 2 Tbsp

Metric Conversion

Stages of cooking

  1. 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.
    How to Make Tomato Bisque Photo 2
  2. 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.
    How to Make Tomato Bisque Photo 3
  3. 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.
    How to Make Tomato Bisque Photo 4
  4. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.
    How to Make Tomato Bisque Photo 5

History of the How to Make Tomato Bisque:

Tomato bisque is a classic soup that has been loved for its rich, velvety texture and comforting taste for generations. It was originated in French cuisine as a seafood-based soup but evolved over time to a tomato-based dish. Bisque is traditionally made with shellfish, but this recipe uses tomatoes as the main ingredient, creating a vegetarian-friendly version of the classic soup.

Tips and Tricks for How to Make Tomato Bisque Recipe:

  • Immersion blender is a great gadget to use for blending soup without the need for transferring hot soup to a blender.
  • Use San Marzano canned tomatoes for a more authentic Italian taste, but feel free to use any other canned tomatoes you prefer.
  • Adjust seasoning to your liking, as the amount of salt, sugar, black pepper, and cayenne pepper may vary depending on your taste buds.
  • If you don't have jasmine rice, you can substitute any other long-grain rice of your choice.

Tips for presenting the dish:

  • Serve the soup hot in a bowl with a drizzle of cream and chopped basil on top.
  • You can add a few croutons on top for a crunchy texture or serve it with a piece of garlic bread as a side dish.
  • For a fancy presentation, serve the soup in mini pumpkins or bread bowls, with a dollop of cream on top and a sprinkle of paprika.

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