This tomato bisque is proof you don't need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.
Preparation Time
10 mins
Cooking Time
60 mins
Total Time
1 hr 10 mins
Calories
198 Calories
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
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.
Step 3
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.
Step 4
Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.
Ingredients
1 pinch salt
½ cup heavy whipping cream
1 tablespoon olive oil
½ teaspoon paprika
1 cup diced onion
salt and freshly ground black pepper to taste
3 cloves garlic, chopped
½ cup diced celery
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
