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!
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.
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!
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!
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.
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!
Delious!! I however did make one change and added sweet potatoes for a thicker more filling consistency. Other than that great recipe!!
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.
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.
