How To Make Tomato Bisque
Does it seem as if your pasta always comes out too sticky, too hard, too mushy?
Recipe Summary How To Make Tomato Bisque
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.Ingredients | How To Make Good Pasta1 tablespoon olive oil1 cup diced onion½ cup diced celery1 pinch salt3 cloves garlic, chopped1 (32 ounce) container chicken broth, or more as needed1 (28 ounce) can crushed San Marzano tomatoes½ teaspoon paprika1 pinch freshly ground black pepper, or to taste1 pinch cayenne pepper, or to taste3 tablespoons uncooked jasmine rice1 teaspoon white sugar, or to taste½ cup heavy whipping creamsalt and freshly ground black pepper to taste2 tablespoons thinly sliced fresh basil leaves, divided2 tablespoons heavy whipping cream, dividedDirectionsHeat 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 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.Info | How To Make Good Pastaprep: 10 mins cook: 50 mins total: 1 hr Servings: 6 Yield: 6 servings
TAG : How To Make Tomato BisqueSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Tomato Soup Recipes,