Recipe by Chef John
"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."
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1 (32 ounce) container
chicken broth, or more as needed
1 (28 ounce) can
crushed San Marzano tomatoes
freshly ground black pepper, or to taste
cayenne pepper, or to taste
uncooked jasmine rice
white sugar, or to taste
heavy whipping cream
salt and freshly ground black pepper to taste
thinly sliced fresh basil leaves, divided
heavy whipping cream, divided
I really enjoyed this soup. Nice texture and good flavor. I didn't have fresh basil, so I added some dried basil and let it simmer with everything else. Also, I used 2% milk instead of cream and was very happy with the results. Thanks Chef John!
Really had to "skinny" this down. I used lots of carrots which naturally sweetens then put it thru a food mill. I also use fat free half and half when ever I can instead of heavy cream. Didn't add the rice as the carrots help to give it a thicker consistency. I add very little garlic.
This soup recipe is a keeper! The rice made it beautifully silky and gave it a great mouth-feel. Tasted better the next day. I used a leek from our local farmer's market in leu of onion. I didn't find either the garlic or leek taste overwhelming in the least. Just tomato front and center!
I've tried this twice now and I hate to say anything bad about a Chef John recipe, but the garlic, onion, flavor is much too overpowering and I love both. The second time I cut it back and it was still overpowering. I still have a recipe box full of Chef John recipes, this one just wasn't for us.
Delious!! I however did make one change and added sweet potatoes for a thicker more filling consistency. Other than that great recipe!!
This is a meal in itself. I've made it two or three times. It can be thicker, like a stew, or thinner, as in a bisque. I had no celery, so each time I used chopped leeks, green and white parts. I added minced carrots once. I'm going to try adding white corn just at the end (to avoid overcooking, which toughens corn) next. Twice I used the heavy cream called for, and once I used the standard substitution of 3/4 cup milk, and 1/3 cup of butter, divided in half for 1/2 cup of cream. (Don't worry - you'll be making this soup again very soon, and use up the remaining 1/2 cup of "cream"!)Once I used Arborio rice, which is what's used for thick and creamy risotto, which was perfect for this recipe. A bit of cooked chorizo sausage on top might be tasty when serving, or Greek yogurt or sour cream or a sprinkling of feta cheese - you get the idea, this is incredibly versatile! Stick to the exact recipe for a straight, wonderful bisque, or go crazy with additions! And, you'll probably have all the ingredients in your pantry already, another plus. Keeper!
Made this for friends I n the first cold night this fall. I'm glad I makes a lot because they wanted more. Chef John never disappoints. Followed the recipe and it rocked.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Tomato Bisque
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 198
** Calories from Fat: 110
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