Rating: 4.77 stars
145 Ratings
  • 5 star values: 126
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 1

You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We're going to use canned tomatoes. Rice makes this soup silky, not starchy.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 adjust levels of salt, cayenne pepper, 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.

Nutrition Facts

198 calories; protein 4.3g; carbohydrates 20g; fat 12.3g; cholesterol 37.7mg; sodium 906.4mg. Full Nutrition
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Reviews (99)

Most helpful positive review

Rating: 5 stars
10/31/2013
I really enjoyed this soup. Nice texture and good flavor. I didn't have fresh basil, so I added some dried basil and let it simmer with everything else. Also, I used 2% milk instead of cream and was very happy with the results. Thanks Chef John! Read More
(25)

Most helpful critical review

Rating: 2 stars
11/07/2013
Really had to "skinny" this down. I used lots of carrots which naturally sweetens then put it thru a food mill. I also use fat free half and half when ever I can instead of heavy cream. Didn't add the rice as the carrots help to give it a thicker consistency. I add very little garlic. Read More
(18)
145 Ratings
  • 5 star values: 126
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
10/31/2013
I really enjoyed this soup. Nice texture and good flavor. I didn't have fresh basil, so I added some dried basil and let it simmer with everything else. Also, I used 2% milk instead of cream and was very happy with the results. Thanks Chef John! Read More
(25)
Rating: 2 stars
11/07/2013
Really had to "skinny" this down. I used lots of carrots which naturally sweetens then put it thru a food mill. I also use fat free half and half when ever I can instead of heavy cream. Didn't add the rice as the carrots help to give it a thicker consistency. I add very little garlic. Read More
(18)
Rating: 5 stars
11/10/2013
This soup recipe is a keeper! The rice made it beautifully silky and gave it a great mouth-feel. Tasted better the next day. I used a leek from our local farmer's market in leu of onion. I didn't find either the garlic or leek taste overwhelming in the least. Just tomato front and center! Read More
(13)
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Rating: 5 stars
01/16/2015
This is a meal in itself. I've made it two or three times. It can be thicker, like a stew, or thinner, as in a bisque. I had no celery, so each time I used chopped leeks, green and white parts. I added minced carrots once. I'm going to try adding white corn just at the end (to avoid overcooking, which toughens corn) next. Twice I used the heavy cream called for, and once I used the standard substitution of 3/4 cup milk, and 1/3 cup of butter, divided in half for 1/2 cup of cream. (Don't worry - you'll be making this soup again very soon, and use up the remaining 1/2 cup of "cream"!)Once I used Arborio rice, which is what's used for thick and creamy risotto, which was perfect for this recipe. A bit of cooked chorizo sausage on top might be tasty when serving, or Greek yogurt or sour cream or a sprinkling of feta cheese - you get the idea, this is incredibly versatile! Stick to the exact recipe for a straight, wonderful bisque, or go crazy with additions! And, you'll probably have all the ingredients in your pantry already, another plus. Keeper! Read More
(10)
Rating: 1 stars
11/05/2013
I've tried this twice now and I hate to say anything bad about a Chef John recipe, but the garlic, onion, flavor is much too overpowering and I love both. The second time I cut it back and it was still overpowering. I still have a recipe box full of Chef John recipes, this one just wasn't for us. Read More
(9)
Rating: 5 stars
12/28/2017
A new staple in our house.... This takes tomato bisque to the perfect level - silky texture, perfect flavor. Made exactly as directed and could not possibly think of a way to improve it. A bit decadent, but wanted to make it (and rate it) as it is written before changing anything. After trying it, I don't think I will! Thanks for a huge winner! Read More
(5)
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Rating: 5 stars
11/14/2013
Delious!! I however did make one change and added sweet potatoes for a thicker more filling consistency. Other than that great recipe!! Read More
(5)
Rating: 5 stars
12/19/2019
I used this to make bisque for the first time ever and followed the recipe perfectly and I liked it. It was by far the best recipe I had researched for tomato bisque, and I used it as my foundation recipe then built from there, I still use the exact same ingredients (except for one carrot, I chop up one carrot with the celery and it helps with sweetness and a deeper flavor profile) so other than that carrot, everything is the exact same but I played around with the amounts Until I reached the Umami perfection I craved. Every person I know thought I was crazy because the average person has only had canned tomato soup that you add a can of water to, so they all thought I was nuts, everyone claimed to HATE tomato soup, but after trying the bisque I made they were amazed and have talked me into making 50 gallons for a fundraiser next month. This is a great recipe and it's very forgiving if you mess up something. Your chicken broth is your best friend and so is paprika. There's nothing that one of them can't fix in this recipe. Read More
(5)
Rating: 5 stars
12/20/2018
Chef John had been my go to for recipes for a while now. His recipes are easy to follow, his videos are entertaining, and he makes cooking fun. This recipe for Tomato Bisque didn’t disappoint. I have made it several times now and it has become a regular in the dinner rotation as it’s hard to find something the kids can all agree on that they enjoy. I have made it as is which is amazing as well as variations such as adding carrots or butternut squash which can lend a sweetness to the soup. I’ve made it with dried basil as well as fresh basil (fresh is best if available). I’ve used everything from whole milk, to half and half, to heavy cream whatever I’ve had on hand and it has always turned out a winner. The kids are always excited to hear I’m making a batch of Tomato Bisque. Pairs well with grilled cheese. I like to cut my grilled cheese into long sticks which the kids love dunking into this soup. Read More
(4)