Description
You don’t need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We’re going to use canned tomatoes. Rice makes this soup silky, not starchy.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ cup diced celery
- 1 pinch salt
- 3 cloves garlic, chopped
- 1 (32 ounce) container chicken broth, or more as needed
- 1 (28 ounce) can crushed San Marzano tomatoes
- ½ teaspoon paprika
- 1 pinch freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- 3 tablespoons uncooked jasmine rice
- 1 teaspoon white sugar, or to taste
- ½ cup heavy whipping cream
- salt and freshly ground black pepper to taste
- 2 tablespoons thinly sliced fresh basil leaves, divided
- 2 tablespoons heavy whipping cream, divided
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 6