Easy Tomato bisque is one of my absolute favorite soup recipes! On these chilly January days, it really warms the soul. This soup is perfect served with a sprinkle of Parmesan cheese and some crusty croutons. It also pairs perfectly with a cheesy, toasty homemade grilled cheese sandwich. You just can’t beat the sweet and savory combination of grilled cheese and tomato soup on a cold winter day.
This soup is a one-pot wonder, and cooks from start to finish in just about 30 minutes! Made with simple pantry ingredients, and a dash of heavy cream, this Easy Tomato Bisque will be your new go-to recipe for restaurant-quality Tomato Soup at home.
Preparing Tomato Bisque
In a large pot or Dutch oven over medium heat, add the olive oil and cook the diced onion for 8-10 minutes until translucent and just starting to caramelize. Stir in the minced garlic and sauté for 1 additional minute.
Pour in the chicken stock and crushed tomatoes, stirring to combine. Bring to a simmer and add in the paprika, cayenne pepper, salt, black pepper, basil, sugar, and saffron.
Turn the heat to low, and stir in the jasmine rice. Cook for 20 to 25 minutes until the rice is tender, skimming any foam from the surface, as needed.
Using an immersion blender (or standard blender), blend the soup until it is pureed and completely smooth.
Stir in the heavy cream. Taste and adjust any seasonings, as preferred.
Serve warm with a grilled cheese or topped with homemade croutons.
A big mug of this soup with a sprinkling of freshly grated Parmesan cheese, and fresh cracked black pepper is such a rich, and satisfying meal on a cold day. It really is the epitome of comfort food!
Easy Tomato Bisque
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 1/2 Tbsp Extra Virgin Olive Oil
- 1 cup Diced Yellow Onion
- 3 cloves Minced Fresh Garlic
- 4 cups Chicken Stock
- 1 28oz can Crushed Tomatoes, such as San Marzano
- 1 small pinch Saffron threads
- 3 tbsp Uncooked Jasmine Rice
- 1 tsp White Sugar
- 1 tsp Dried Basil
- 1/2 tsp Paprika
- 1/8 tsp Cayenne Pepper, or to taste
- 1 Tbsp Kosher Salt, or to taste
- 1 tsp Freshly Ground Black Pepper, or to taste
- 1/2 cup Heavy Whipping Cream
Optional
- Homemade Croutons or Grilled Cheese for dipping
Instructions
- In a large pot or Dutch oven over medium heat, add the olive oil and cook the diced onion for 8-10 minutes until translucent and just starting to caramelize. Stir in the minced garlic and sauté for 1 additional minute.
- Pour in the chicken stock and crushed tomatoes, stirring to combine. Bring to a simmer and add in the paprika, cayenne pepper, salt, black pepper, basil, sugar, and saffron.
- Turn the heat to low, and stir in the jasmine rice. Cook for 20 to 25 minutes until the rice is tender, skimming any foam from the surface, as needed.
- Using an immersion blender (or standard blender), blend the soup until it is puréed and completely smooth. Stir in the heavy cream. Taste and adjust any seasonings, as preferred.Serve warm with a grilled cheese or topped with homemade croutons.
Notes
Like this recipe? Try my Best of Both Worlds Broccoli Cheese Soup next!
