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.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 cup (diced)
- celery: 0.5 cup (diced)
- salt: 1 pinch
- garlic: 3 clove (chopped)
- chicken broth: 1 container (32 ounce container, or more if needed)
- San Marzano tomatoes: 1 can (28 ounce can, crushed)
- paprika: 0.5 tsp
- black pepper: 1 pinch (to taste, freshly ground)
- cayenne pepper: 1 pinch (to taste)
- uncooked jasmine rice: 3 Tbsp
- white sugar: 1 tsp (to taste)
- heavy whipping cream: 0.5 cup
- salt and freshly ground black pepper: 0 piece (to taste)
- heavy whipping cream: 2 Tbsp (divided)
- basil leaves: 2 Tbsp (fresh; divided, thinly sliced)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.
