Tomato Bisque - Creamy Tomato Soup Recipe
Tomato Bisque - Creamy Tomato Soup Recipe is a easy American recipe that serves 4. 220 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 30 min
Cost: $5.78 total, $1.44 per serving
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
Dice aromatics
Dice the onion and celery; mince the garlic. Set aside.
Time: PT10M
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
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
Add liquids
Pour in the chicken (or vegetable) broth and the canned crushed San Marzano tomatoes. Stir to combine.
Time: PT5M
Temperature: high
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
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
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
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
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
Stir in cream
Add the heavy cream and stir gently for about 1 minute until fully incorporated.
Time: PT1M
Final seasoning check
Taste once more and adjust with extra salt, pepper, or cayenne if desired.
Time: PT2M
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
Dietary info: Vegetarian‑friendly (use vegetable broth), Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallot
- Instead of Celery Stalks: carrot
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Chicken Broth: vegetable broth, water
- Instead of Canned Crushed San Marzano Tomatoes: other canned crushed tomatoes
- Instead of Long Grain White Rice: short grain rice, orzo
- Instead of Cayenne Pepper: red pepper flakes
- Instead of Paprika: regular paprika
- Instead of Granulated Sugar: honey (½ tsp)
- Instead of Heavy Cream: half‑and‑half, whole milk (less rich)
- Instead of Fresh Basil: parsley
Equipment Needed
- Large Soup Pot
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Ladle
- Immersion Blender
- Wooden Spoon
- Serving Bowls
Critical Steps — Do Not Skip
- Do not brown the garlic; it becomes bitter
- Simmer until the rice is fully cooked and the soup reaches a silky thickness
- Blend thoroughly with an immersion blender to achieve a smooth texture
- Adjust sugar to balance the natural acidity of the tomatoes
- Stir in the cream at the end for richness; do not over‑heat after adding cream
Chef Tips from the Video
- Use high‑quality San Marzano tomatoes for the best flavor
- Jasmine rice gives the bisque a silkier mouthfeel than regular long‑grain rice
- Skim any foam that rises for a cleaner final texture
- Warm the serving bowls before ladling to keep the soup hot longer
Troubleshooting
Soup is too thin
Simmer longer to reduce, or add an extra 1‑2 tablespoons of rice and blend again.
Soup is too thick or starchy
Stir in additional broth or water a few tablespoons at a time until desired consistency is reached.
Garlic tastes burnt
If garlic browns, discard the batch and start over; burnt garlic cannot be masked.
Rice grains are still firm
Continue simmering uncovered, checking every 5 minutes until rice is fully soft.
Soup is overly acidic
Add a little more sugar (½ tsp increments) and a pinch of baking soda (very small amount) to mellow acidity.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in freezer‑safe containers for up to 2 months
Room temperature: Do not store at room temperature; reheat before serving
Make-Ahead Tips
- The bisque can be made a day ahead; refrigerate and gently reheat on low heat, adding a splash of broth if it thickens too much
- Portion and freeze for up to 2 months; thaw overnight in the fridge and reheat, stirring in a little extra cream at the end
Frequently Asked Questions
What is the cultural significance and history of Tomato Bisque in American comfort food cuisine?
Tomato bisque, while not a traditional French bisque, has become a staple of American comfort cooking, offering a richer, cream‑based alternative to classic tomato soup. It reflects the American love for hearty, velvety soups that can be made quickly with pantry ingredients.
What are the traditional regional variations of tomato bisque in the United States?
In the U.S., some regions add roasted red peppers or smoked paprika for a deeper flavor, while others incorporate a splash of sherry or brandy. Southern versions may use a roux for thickness, whereas West Coast cooks often favor fresh herbs like basil or cilantro.
How is tomato bisque traditionally served in American households?
Tomato bisque is typically served hot in shallow bowls, garnished with a swirl of heavy cream, a sprinkle of fresh basil or parsley, and accompanied by a toasted cheese sandwich or crusty bread for dipping.
On what occasions is tomato bisque traditionally enjoyed in American culture?
Tomato bisque is popular for lunch or dinner during cooler months, at family gatherings, potlucks, and as a comforting starter on holidays like Thanksgiving when a lighter soup is desired before the main feast.
What makes tomato bisque special compared to regular tomato soup in American cuisine?
The addition of rice as a natural thickener and a generous amount of heavy cream give tomato bisque a luxurious, silky texture that regular tomato soup, which often relies on flour or cornstarch, lacks. This creates a richer mouthfeel while keeping the flavor bright.
What are the authentic traditional ingredients for tomato bisque versus acceptable substitutes?
Traditional ingredients include canned San Marzano tomatoes, long‑grain rice (or jasmine), chicken or vegetable broth, heavy cream, onion, celery, garlic, and a pinch of sugar. Acceptable substitutes are any high‑quality canned crushed tomatoes, short‑grain rice, half‑and‑half instead of cream, and vegetable broth for a vegetarian version.
What other American dishes pair well with tomato bisque?
Tomato bisque pairs beautifully with classic grilled cheese, a simple arugula salad with lemon vinaigrette, roasted chicken, or a crisp Caesar salad. The acidity of the bisque balances rich, buttery sides nicely.
What are the most common mistakes to avoid when making tomato bisque?
Common mistakes include browning the garlic, over‑cooking the rice so it becomes gummy, not balancing the acidity with enough sugar, and adding cream too early which can cause the soup to separate. Follow Chef John’s timing cues to avoid these pitfalls.
Why does this tomato bisque recipe use rice instead of cornstarch as a thickener?
Rice provides a natural, silky thickening effect without the glossy, sometimes gummy texture that cornstarch can create. It also adds a subtle nutty flavor and keeps the bisque gluten‑free, aligning with Chef John’s goal of a smooth, comforting texture.
Can I make tomato bisque ahead of time and how should I store it?
Yes, the bisque can be prepared a day ahead. Cool it quickly, refrigerate in an airtight container for up to 3 days, and reheat gently over low heat, adding a splash of broth if it has thickened. It also freezes well for up to 2 months.
What texture and appearance should I look for when making tomato bisque?
The finished bisque should be completely smooth, with a velvety, slightly orange‑tomato hue from the rice. It should coat the back of a spoon without dripping quickly, indicating proper thickness.
How do I know when the tomato bisque is done cooking?
The bisque is done when the rice is fully softened (no bite) and the soup has thickened to a silk‑like consistency. A quick taste will reveal a balanced sweet‑savory flavor with no raw rice texture.
What does the YouTube channel Food Wishes specialize in?
The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, humor‑filled cooking tutorials that break down classic and modern recipes into easy‑to‑follow steps for home cooks of all skill levels.
How does the YouTube channel Food Wishes' approach to American comfort food differ from other cooking channels?
Food Wishes combines Chef John’s witty narration with clear visual cues, focusing on practical substitutions and pantry‑friendly ingredients, whereas many channels emphasize high‑end techniques or exotic ingredients. This makes everyday American comfort dishes like tomato bisque accessible to a broad audience.
Last updated: September 1, 2026
