Skip to main content

Tomato Bisque


Dare you take a risk and make tomato bisque? Tomato bisque is thick, creamy and silky; the perfect tomato soup. It’s key ingredients are rice (the starchy thickener) and cream (the luxurious richness) and canned San Marzano tomatoes.
Why canned tomatoes? Fresh tomatoes need a lot of processing before making them into a soup; you must remove the skins, the seeds, and roast them for a while to eliminate excess moisture. When tomatoes are in season, this can be a very pleasant way to spend an afternoon, but when you want a delicious soup year-round, canned tomatoes are the way to go, and San Marzanos are the best brand of them there are.
I think you’ll love this lunch-time favorite; give a try and let me know!



Ingredients:
1 tablespoon olive oil
1 large sweet onion, diced
3 celery stalks, diced
3 large garlic cloves, minced
1 quart chicken broth, plus more as needed
1 (28-oz) can crushed San Marzano tomatoes
3 tablespoons jasmine rice
1/2 cup heavy cream
2 teaspoons white sugar
salt and pepper to taste
cayenne to taste

Method:
In a large pot over medium heat, add the oil and heat it up. Add the onions and celery and a pinch of salt; cook until translucent and softened. Add the garlic and cook a minute more, until fragrant. Add in the chicken broth, tomatoes, paprika and jasmine rice. Add the sugar. Stir well and cook for 45 minutes on medium love heat, until the rice is completely cooked.
Using an immersion blender or working in batches with a normal blender, process the soup until smooth. Stir in the heavy cream, taste and adjust for seasoning (salt, pepper, cayenne). If your soup is too thick, add more stock; if too thin, reduce it over medium-low heat.

Serve alongside a grilled cheese sandwich; it’s pretty much the law of tomato soup. Enjoy!


Comments

Post a Comment

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr
Post a Comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al
1 comment
Read more