How to Make Tomato Bisque

This tomato bisque uses canned tomatoes, vegetables, cream, and spices to make a smooth, rich bisque that tastes like it's right out of the garden.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 198 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon olive oil
• 1 cup diced onion
• salt and freshly ground black pepper to taste
• 3 cloves garlic, chopped
• 1 pinch cayenne pepper, or to taste
• 1 teaspoon white sugar, or to taste
• 1 pinch freshly ground black pepper, or to taste
• 1 (32 ounce) container chicken broth, or more as needed
• 1 (28 ounce) can crushed San Marzano tomatoes
• 3 tablespoons uncooked jasmine rice
• 2 tablespoons heavy whipping cream, divided
• 2 tablespoons thinly sliced fresh basil leaves, divided
• 0.5 teaspoon paprika
• 0.5 cup heavy whipping cream
• 0.5 cup diced celery

Recipe Instructions

Step 1

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.

Step 2

Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.

Step 3

Gather all ingredients.

Step 4

Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.

Step 5

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.

Step 6

Blend soup with an immersion blender in the pot until smooth.

Step 7

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.