How To Make Tomato Bisque
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Recipe Summary How To Make Tomato Bisque
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.Ingredients | Making Worms1 tablespoon olive oil1 cup diced onion½ cup diced celery1 pinch salt3 cloves garlic, chopped1 (32 ounce) container chicken broth, or more as needed1 (28 ounce) can crushed San Marzano tomatoes½ teaspoon paprika1 pinch freshly ground black pepper, or to taste1 pinch cayenne pepper, or to taste3 tablespoons uncooked jasmine rice1 teaspoon white sugar, or to taste½ cup heavy whipping creamsalt and freshly ground black pepper to taste2 tablespoons thinly sliced fresh basil leaves, divided2 tablespoons heavy whipping cream, dividedDirectionsHeat 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.Info | Making Wormsprep: 10 mins cook: 50 mins total: 1 hr Servings: 6 Yield: 6 servings
TAG : How To Make Tomato BisqueSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Tomato Soup Recipes,
