Tomato Bisque - Creamy Tomato Soup Recipe

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 medium Onion (diced)
• 2 stalks Celery Stalks (diced)
• 2 cloves Garlic (minced)
• 4 cups Chicken Broth (low‑sodium; can substitute vegetable broth or water)
• 1 large can (28 oz) Canned Crushed San Marzano Tomatoes (or whole San Marzano tomatoes crushed by hand)
• 3 tablespoons Long Grain White Rice (any variety works; jasmine gives silkier texture)
• to taste Freshly Ground Black Pepper
• pinch Cayenne Pepper
• 1 teaspoon Paprika (smoked paprika optional)
• to taste Salt
• 1-2 teaspoons Granulated Sugar (adjust to balance acidity of tomatoes)
• ½ cup Heavy Cream (room temperature)
• 2 tablespoons Fresh Basil (chopped for garnish)

Instructions

1. Dice aromatics

   Dice the onion and celery; mince the garlic. Set aside.

   Time: PT10M

2. Sweat onion and celery

   Heat the soup pot over medium heat, add olive oil, then add the diced onion and celery with a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium

3. Add garlic

   Add the minced garlic to the pot and sauté for about 1 minute, stirring constantly. Do NOT let the garlic brown.

   Time: PT1M

   Temperature: medium

4. Add liquids

   Pour in the chicken (or vegetable) broth and the canned crushed San Marzano tomatoes. Stir to combine.

   Time: PT5M

   Temperature: high

5. Season the base

   Season with freshly ground black pepper, a pinch of cayenne, and 1 teaspoon paprika. Add a little salt if needed.

   Time: PT1M

   Temperature: high

6. Add rice

   Stir in 3 tablespoons of long‑grain white rice (Jasmine preferred). Reduce heat to low‑medium‑low so the soup maintains a steady simmer.

   Time: PT1M

   Temperature: low‑medium‑low

7. Simmer

   Let the soup simmer gently for 35‑45 minutes, or until the rice and vegetables are completely soft and the mixture has thickened to a silky consistency.

   Time: PT40M

   Temperature: low‑medium‑low

8. Adjust sweetness and salt

   Taste the bisque. Add 1‑2 teaspoons sugar and additional salt as needed to balance the acidity of the tomatoes.

   Time: PT2M

9. Blend to silk

   Using an immersion blender, blend the soup directly in the pot until completely smooth (about 5 minutes). The color will shift from bright red to a creamy orange‑tomato hue because of the rice.

   Time: PT5M

10. Stir in cream

    Add the heavy cream and stir gently for about 1 minute until fully incorporated.

    Time: PT1M

11. Final seasoning check

    Taste once more and adjust with extra salt, pepper, or cayenne if desired.

    Time: PT2M

12. Serve and garnish

    Ladle the hot bisque into warmed bowls. Swirl a little extra cream on top and sprinkle with chopped fresh basil.

    Time: PT2M

Nutrition Facts

Calories

220

Protein

5 g

Carbohydrates

20 g

Fat

12 g

Fiber

3 g