Today I am compelled to cook something I can get from a can, but would rather not! This Tomato Bisque is one of those foods and it may just change the way you think about that can of tomato soup in your pantry.
Traditional French bisque is made using ground crustacean shells and often thickened with rice. The term is use loosely today and can refer to anything pureed such as tomatoes or squash. Most varieties are finished with cream .
I generally cook this soup for about an hour, there is no harm in exceeding the minimum 30 minutes recommended. I like to make sure the rice and vegetable are as mushy as they can be and to blend flavours a little more. The sugar in this recipe is used to cut any bitterness in the tomatoes and you can add the amount of sugar to taste if desired.
Its creaminess and tang are a perfect marriage with crunchy cheese toast or buttery croutons. I won’t hesitate to say that when you make this soup you will have tremendous satisfaction from your efforts. Sitting down in front of your bowl, breathing in the aroma, anticipating the first spoonful all the while knowing it’s made by your own hands and with ingredients you know and can pronounce. It’s truly a wonderful feeling indeed!
Recipe Source: Adapted from Food Wishes Tomato Bisque