Tomato Bisque Soup
There is nothing more soul-warming on a cold fall/winter day than a creamy tomato soup. This recipe is just as delicious as it is easy. It also doesn't require a lot of cleanup which - let's be honest is super important. Read on for some helpful tips and tricks to give you (what I think) is the best tomato soup ever.
Equipment
- Blender or An Immersion Blender
Ingredients
- 1 chopped yellow onion
- 2 chopped stalks of celery
- 2 cloves of garlic, crushed
- 1 knob of butter
- olive oil
- 1 - 1½ boxes of chicken stock
- 1 can whole peeled tomatoes preferably san marzano
- basil, crushed red pepper, oregano, black pepper, salt season to taste
- 3 tbsp white long grain rice
- 1-2 tsp white sugar
- ½ cup heavy cream
Instructions
- Cut your veggies first (celery, onion, and smash garlic)
- In a pot, add olive oil and the butter and let them combine together by stirring.
- Once melted, add in celery and onion and let sauté until soft.
- Toss in whole crushed garlic cloves so they can cook down. Do not burn the garlic!
- Add a whole box of chicken stock and bring to a simmer. I personally, would have added more because I would of liked my soup a bit more liquidy, I noticed this after the fact so read the note if needed.
- Crush your whole peeled tomatoes by hand while your chicken stock is coming to a simmer. Then add the tomatoes in and stir.
- Add seasonings to taste. I used basil, oregano, crushed red pepper, and a dash of paprika along with salt and pepper.
- On medium high, bring to a simmer. When you see those bubbles bubbling, add the rice. Reduce the heat to about medium low to keep a steady simmer. Stir continuously as the rice will stick I you don't.
- Skim fat as needed. When the veggies are soft and the rice is cooked, roughly 40 minutes, reduce heat to low and taste for the sweetness of the tomatoes. Depending on how sweet they are, add 1-2 tsp of sugar.
- Blend everything using an immersion blender off of the heat. Be CAREFUL!
- Once you get the consistency you like, add heavy cream.
- Plate and serve!
Video
Notes
- I use an olive oil for sautéing from Filippo Berrio.
- As far as seasonings go, you can use what you prefer, if you want to add more or less its all dependent on your flavor profile.
- You do not have to chop your veggies to small as they will soften and be blended.
- You can add more chicken stock to your preference depending on how liquid versus creamy you like it.
- I prefer San Marzano Tomatoes but you can also use any type of canned tomatoes and any style (diced, chopped, or whole peeled).
- Please continuously stir. I left it alone and some of my rice stuck on the bottom.
- You could always use a blender, but you have to wait till it cools and um, its messier in my opinion.
- Tomato soup needs grill cheese or some kind of toasty. Add croutons if you don't want to make a grilled cheese.