Tomato Bisque

Tomato Bisque

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

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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      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
      Red Curry Coconut Shrimp

      Red Curry Coconut Shrimp

      Looking for quick, easy and delicious? 

      Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week.  One pot dishes are some of my favourites and the tastiest too!  

      Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce.  A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal. 

      One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw.  Simply place your frozen shrimp in a bowl and cover with cool water.  If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water.  They will thaw in only a few more minutes. 

      I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious.  It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!

      Red Curry Coconut Shrimp
      Print Recipe
        Servings
        3-4 people
        Servings
        3-4 people
        Red Curry Coconut Shrimp
        Print Recipe
          Servings
          3-4 people
          Servings
          3-4 people
          Ingredients
          Servings: people
          Instructions
          1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
          2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
          3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
          4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
          5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

          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