Tomato Bisque

4.9
(167)
135 Reviews
42 Photos

This tomato bisque is proof you don't need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 14, 2024
42
Two bowls of tomato bisque drizzled with cream and topped with chopped basil and black pepper, served with toasted bread
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Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon olive oil

  • 1 cup diced onion

  • ½ cup diced celery

  • 1 pinch salt

  • 3 cloves garlic, chopped

  • 1 (32 ounce) container chicken broth, or more as needed

  • 1 (28 ounce) can crushed San Marzano tomatoes

  • ½ teaspoon paprika

  • 1 pinch freshly ground black pepper, or to taste

  • 1 pinch cayenne pepper, or to taste

  • 3 tablespoons uncooked jasmine rice

  • 1 teaspoon white sugar, or to taste

  • ½ cup heavy whipping cream

  • salt and freshly ground black pepper to taste

  • 2 tablespoons heavy whipping cream, divided

  • 2 tablespoons thinly sliced fresh basil leaves, divided

Directions

  1. Gather all ingredients.

    Ingredients to make tomato bisque

    Dotdash Meredith Food Studios

  2. 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.

    A large pot with chopped onion, celery, and garlic being stirred with a wooden spoon

    Dotdash Meredith Food Studios

  3. Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.

    A large pot with chopped onion, celery, and garlic with chicken broth and crushed tomatoes

    Dotdash Meredith Food Studios

  4. 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.

    A large pot of tomato soup with rice

    Dotdash Meredith Food Studios

  5. Blend soup with an immersion blender in the pot until smooth.

    A large pot of smooth tomato soup with an immersion blender

    Dotdash Meredith Food Studios

  6. 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.

    A large pot of tomato soup with cream being stirred in with a wooden spoon

    Dotdash Meredith Food Studios

  7. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.

    Two bowls of tomato bisque drizzled with cream and topped with chopped basil and black pepper, served with toasted bread

    Dotdash Meredith Food Studios
341 home cooks made it!

Nutrition Facts (per serving)

198 Calories
12g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 198
% Daily Value *
Total Fat 12g 16%
Saturated Fat 6g 31%
Cholesterol 38mg 13%
Sodium 906mg 39%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 4g 9%
Vitamin C 15mg 17%
Calcium 76mg 6%
Iron 2mg 11%
Potassium 482mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.