Tomato Bisque

Tomato Bisque

Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

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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!

Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

Author: Compelled to Cook, adapted from Chef John of Food Wishes

Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
Tomato Bisque
Print Recipe
    Servings Prep Time
    4-6 people 20 minutes
    Cook Time
    30-50 minutes
    Servings Prep Time
    4-6 people 20 minutes
    Cook Time
    30-50 minutes
    Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
    Tomato Bisque
    Print Recipe
      Servings Prep Time
      4-6 people 20 minutes
      Cook Time
      30-50 minutes
      Servings Prep Time
      4-6 people 20 minutes
      Cook Time
      30-50 minutes
      Ingredients
      Servings: people
      Instructions
      1. 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.
      2. Add the tomatoes, stock, paprika, sugar and rice and cook until the rice is very soft, at least 30 minutes.
      3. 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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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Minty Hot Chocolate

      Minty Hot Chocolate

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      You will want to give up the powdery store-bought hot chocolate mix for this creamy and rich Minty Hot Chocolate. It takes only a few quality ingredients and 10 minutes to have a warming mug of chocolatey goodness. Milk and cream get a gentle simmer on the stove before bittersweet chocolate and mint flavouring are added for an amazing hot chocolate. This lovely version is not too sweet and perfect topped with lightly whipped cream.

      A blue mug overflowing with chocolate chips and garnished with red and white candy canes for Minty Hot Chocolate.

      It’s great for kids and adults alike and makes me want to strap on my skates and go down to the rink on the lake. In past years, we’ve had a self-made lake ice rink at my mother-in-laws and she would often bring down a tray of hot chocolate. One year I remember well because the ice froze very flat with little to no snow which allowed us to see the fish swimming below as we skated above. It was wonderful fun and a good way to enjoy time with friends and family. Make this Minty Hot Chocolate your delicious way to warm up after a day of outdoor activities. Enjoy!

      Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.

      Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
      Minty Hot Chocolate
      Print Recipe
        Servings Prep Time
        1 litre 10 minutes
        Cook Time
        7 minutes
        Servings Prep Time
        1 litre 10 minutes
        Cook Time
        7 minutes
        Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
        Minty Hot Chocolate
        Print Recipe
          Servings Prep Time
          1 litre 10 minutes
          Cook Time
          7 minutes
          Servings Prep Time
          1 litre 10 minutes
          Cook Time
          7 minutes
          Ingredients
          Servings: litre
          Instructions
          1. Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
          2. In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
          3. Divide among serving mugs and top with whipped cream and a candy cane.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Almond Milk Chai Latte

          Almond Milk Chai Latte

          Does your heart or head rule winter?

          For those of you being in the upper northern hemisphere like myself know all too well about bitter cold winds, endless shovelling and icy roads.  This same blistery cold also brings beautiful hoar frost, sparkling snow, ice skating and snowmen.  I guess it’s all about perspective!

          Let your heart rule!

          Warm and comforting, Almond Milk Chai Latte appeals to the heart with its frothy top, myriad of warming spices and fragrant aroma.  It’s a simple way to forget the shortness of the days, snow removal and frostbite.

          It’s easier than you think…

          Chai is black tea infused with spices like cardamom, cinnamon, pepper, clove and ginger.  Some include star anise or fennel seeds, nutmeg and allspice. Each having their own unique flare.  I like mine with a little less clove but with a hint of sweetness.  The wonderful thing about making your own chai concentrate is you can make just how you like it. 

          Making your own chai mix is quick and easy.  It’s a matter of simply simmering desired spices and steeping them with black tea.  The concentrate can be made ahead and stored in the fridge for up to a week.  The concentrate merely needs to be warmed and mixed with your favourite milk or milk alternative for a warming cup anytime the mood strikes. Getting that perfect frothy top is easy too with the help an Amazon Milk Frother Enjoy! 

          Be sure to try the warming and boozy Blueberry Tea if you’re looking for something a little stronger to warm you up.

          Almond Milk Chai Latte
          Print Recipe
            Servings Prep Time
            4 8 oz servings 15 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            4 8 oz servings 15 minutes
            Cook Time
            20 minutes
            Almond Milk Chai Latte
            Print Recipe
              Servings Prep Time
              4 8 oz servings 15 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 8 oz servings 15 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: 8 oz servings
              Instructions
              1. Crush cardamom using the bottom of a small pot or metal measuring cup. Remove seeds and discard shells. Continue to crush cardamom seeds along with peppercorns, cloves, star anise, cinnamon stick and nutmeg until well broken down. It will take 10-12 good crushes to break down the whole spices. Bring 2 cups of water to a simmer in a small pot (preferably with a pouring spout) Add crushed spices along with ground ginger. Cover and simmer for 10 minutes.
              2. Remove from heat and stir in loose black tea. Cover and steep for 10 minutes. Stir in brown sugar and strain through a fine-mesh sieve. Will yield approximately 2 cups of chai mix.
              3. Warm and froth almond milk. Pour 1/2 cup hot chai concentrate into a mug and top with 1/2 cup of almond milk and a spoonful or two of froth. Sprinkle with ground cinnamon if desired and serve immediately.
              Recipe Notes

              -2% milk can be used if desired.

              -you can grind the whole spices using an electric spice grinder as well, however, crushing by hand works just fine.

              -almond milk or milk can be frothed using an emersion blender, by shaking, commercial frother, espresso machine frother or a mini hand-held electric whisk. You can find these items in My Amazon Store under "The Extras"

              -the chai concentrate will keep in a sealed container for up to a week in the fridge.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com