Healthy Dish

How to Make Tomato Bisque

Ingredients

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

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.

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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