How to Make Tomato Bisque

admin 25/04/20 Recipes


6 servings

Prep Time


Cook Time



1 tablespoon: olive oil

1 cup: diced onion

1/2 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

1/2 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

1/2 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


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 adjust levels of salt, cayenne pepper, black pepper, and sugar. 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 with about 1 teaspoon chopped basil.


Calories: 198 kcal

Carbohydrates: 20 g

Cholesterol: 38 mg

Fat: 12.3 g

Fiber: 3.3 g

Protein: 4.3 g

Sodium: 1036 mg

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