Tomato bisque
tomato bisque
from Allrecipes website
Ingrédients
- 1 28 ounces can San Marzano tomatoes
- 1/2 cup diced celery
- 1 cup diced onion
- 32 ounces chicken or vegetable broth
- 3 Tbsp rice
- 2 Tbsp heavy whipping cream
- 2 Tbsp basil
- 1 pinch salt
- 1/2 tsp paprika
- 1 pinch black pepper
- 1 pinch Cayenne
- 3 cloves garlic
- 1 tsp sugar
Instructions
- 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 into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne 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 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes