How to Make Tomato Bisque

How to Make Tomato Bisque

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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Ingredients

1 h servings 198 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 906 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.
  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.
  3. 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.

Reviews

Read all reviews 26
  1. 34 Ratings

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Most helpful positive review

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...

Most helpful critical review

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'...

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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'...

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...

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 d...

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 w...

Apsolutely delicious!

Delious!! I however did make one change and added sweet potatoes for a thicker more filling consistency. Other than that great recipe!!

I have made this several times.... I added a bit of vinegar at the end and it was even better! Rounded out the flavors beautifully!

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. ...

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.

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