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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!

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

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!


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