Tomato Bisque Soup

Cuisine: French

Cook Time: 1 Hour

Serves: 6

Tomato soup is the all-time favorite for all seasons. But what if we tell you that you can have even smoother and creamier? The Tomato Bisque Soup is the amazing, smooth version that you can’t miss. Plus, this quick and easy recipe is perfect even for beginners.

  • Onion
  • Celery
  • Garlic
  • Chicken or vegetable broth
  • Tomato paste
  • Olive oil
  • Paprika
  • Ground pepper
  • Cayenne pepper
  • Jasmine rice
  • Heavy whipping cream
  • Salt
  • Sugar
  • Fresh basil leaves

Tomato Soup just got Better!

  1. Pour some olive oil into a large pot and heat on medium flame. Add onion and celery and cook with a pinch of salt. Cook for a few minutes till the onions are translucent. Add garlic and cook for about a minute. 
  2. Add your chicken broth and diced tomato paste. Let the ingredients cook and rise to a simmer. Now, add your paprika and peppers. 
  3. Lower the heat and add the jasmine rice. Stir slowly to skim the foam away and let the ingredients simmer till the rice and vegetables are soft and tender. Cook for about 30 to 45 minutes. Add some sugar to taste.
  4. Use an immersion blender to make your soup creamy and silky smooth. Add half cup of whipped cream and adjust the spices according to your taste. If the soup is too thin, cook for longer with occasional stirring. If the soup is too thick, you can add some more broth.
  5. Ladle the soup gently into bowls. Garnish with a drizzle of cream on top along with freshly chopped basil leaves.

Chef Tip: Use fresh tomatoes for the best taste. You can make your own tomato paste by roasting them first, peeling off the skin, and then cutting them to de-seed. Now, roast them for up to 20 minutes with olive oil and Kosher salt.

This Tomato Bisque Soup is luxurious and classy- perfect to impress guests. You can also enjoy the rich flavors for yourself on a chilly evening.

Quick Bites

Fun Fact

• Tomatoes were once considered poisonous and the state of New York had banned its consumption in 1820.

Historical Fact

• The first mention of bisque as a shellfish soup goes all the way back to the 17th century.

• The name describes the dish as the standard way of cooking bisque is to first roast the shells and then simmer them in broth, which sums up to two methods of cooking.

Nutrition Fact

• It’s low in fat, high in protein and rich in omega-3 fatty acids, which can reduce the risk of heart disease caused by inflammation and high blood pressure.

• Like every other tasty food, tomato bisque soup can be a bliss only when consumed in moderation as too many tomatoes can cause acid reflux which can be unpleasant mainly for pregnant women.