https://www.copymethat.com/r/wjKB5ZP15/tomato-bisque/
2387547
ZiHt7ZY
wjKB5ZP15
2024-05-06 03:31:35
Tomato Bisque
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Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion or leek
- ½ cup diced celery
- 1 pinch salt
- 2 cloves garlic, chopped
- 1 (32 ounce) container chicken broth, or more as needed
- 1 (28 ounce) can crushed San Marzano tomatoes
- 1 Tbs tomato paste (optional)
- ½ teaspoon paprika
- 1 pinch freshly ground black pepper, or to taste
- 3 tablespoons uncooked jasmine rice
- 1 Tbs white sugar, or to taste
- ½ cup heavy whipping cream
- salt and freshly ground black pepper to taste
- 2 tablespoons thinly sliced fresh basil leaves, divided
- 2 tablespoons heavy whipping cream, divided
Steps
- Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Pour chicken broth and tomatoes and tomato paste into onion mixture. Bring to a simmer and season with paprika, black pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
- Blend soup with an immersion blender in the pot until smooth. Whisk ½ cup cream into soup and adjust levels of salt, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.
Notes
- I reduced the garlic in the original recipe and increased sugar reflected above