Today’s post is a blog update on my Tomato Bisque. Because the weather is frightful right now in central Alberta, it seemed like the perfect time to do a little tidy up on this gorgeous soup. This Tomato Bisque is creamy and luscious, even with only a small amount of cream. It’s thickened with rice, making it a great gluten-free option.
The creaminess and tang are the 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 because it’s so much better than store-bought soup. You’ll also have peace of mind knowing you’re feeding your family wholesome goodness.
Traditional French bisque is made using ground crustacean shells and thickened with rice. The term is used loosely today and can refer to anything pureed such as tomatoes or squash. Most varieties are finished with cream as is this one. Enjoy!
Melt butter in a large heavy pot, add onions, celery and garlic and cook on medium heat for 5 minutes until the vegetables become translucent.
Add the tomatoes, stock, paprika, sugar and rice and cook until the rice is very soft, at least 30 minutes.
Blend with a handheld immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
Recipe Notes
I used homemade chicken stock and used 1 1/2 tsp of salt. The amount of salt will depend on the stock/broth used, so season to taste.
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Got a bounty of zucchini? Zucchini Spinach Bisque is earthy, velvety, and topped with tomato herb cream, making it easy to eat healthy. Not only is this soup simple to prepare, it’s a great way to whittle down your crop. There’s no doubt you will be inundate your family with zucchini bread, cake, muffins and the like just to use it all up. I too am a fan of moist zucchini quick breads so there’s no doubt that I will participate this fall in the onslaught of zucchini treats.
Today however, I feel the zucchini needs to come out of the shadows of flour, sugar and chocolate chips. Here the zucchini is front and center, thick and luscious. No cream, no flour, just a sprinkling of rice to lend body. The tomato herb cream brightens and cuts through all the earthiness to create the perfect spoonful.
Zucchini and spinach are low in calories but high in fibre, vitamin C and vitamin A, making this soup healthy and nutritious. I love this recipe because it’s simple, nutritious and a warming way to use zucchini. Enjoy!
Recipe Source: Inspired by Williams-Sonoma Zucchini Puree with Oregano Cream
Zucchini Spinach Bisque
Print Recipe
Earthy, thick and velvety, topped with a bright tomato herb cream.
Servings
Prep Time
6people
15minutes
Cook Time
Passive Time
45minutes
30minutes
Servings
Prep Time
6people
15minutes
Cook Time
Passive Time
45minutes
30minutes
Zucchini Spinach Bisque
Print Recipe
Earthy, thick and velvety, topped with a bright tomato herb cream.
In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
Tomato Herb Cream
In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.
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