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!
Author: Compelled to Cook, adapted from Chef John of Food Wishes
Want more delicious soups to try:
- 1 tbsp unsalted butter
- 1 cup diced onion
- 1/2 cup diced celery
- 3 cloves garlic chopped
- 1 28 oz can diced canned tomatoes
- 1 liter chicken or vegetable broth
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp white pepper
- 1 tsp salt see note
- 2 tsp white sugar
- 6 tbsp white rice
- 1/2 cup heavy cream
- 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.
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.