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Tomato bisque is an ultra-creamy tomato soup that is an upscale version of a regular soup. It pairs beautifully with grilled cheese or crispy toast. This recipe who uses a few basic ingredients that you likely already have, and can be made in an hour.
SOUP VS BISQUE
There are some textural and technique differences between a soup and a bisque. A soup is usually a pureed combination of vegetable or a stock with other ingredients mixed into it. On the other hand, a bisque is a pureed combination of vegetables with a small amount of rice and cream in it to thicken and richen it. It is smoother, creamier, and richer that a soup, and I prefer it over a soup.
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Saute the onions and celery until the onions are translucent.
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Stir in the garlic, and cook for 2 minutes.
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Mix in the stock, tomatoes, and rice. Bring to a boil, and simmer for 30 minutes.
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Stir in the cream, seasoning, and reduce if needed.
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Enjoy!
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- 2 tbsp canola oil
- 1 onion, roughly chopped
- 3 celery stalks, roughly chopped
- 4 garlic cloves
- 4 cups vegetable stock
- 28 oz crushed tomatoes
- 1/4 cup long grain white rice
- 1/2 cup heavy cream
- 1 1/2 tsp salt
- 1 tbsp granulated sugar
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp red chili powder
- 1 tsp dried basil
- 1 tsp dried oregano
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Saute the onions and celery in a large stockpot until the onions become translucent.
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Stir in the garlic, and cook for 2 minutes.
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Mix in the stock, tomatoes, and rice.
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Bring to a boil, and simmer for 30 minutes until reduced.
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Mix in the cream and seasoning. Reduce if needed, and serve with a swirl of cream on top.
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Enjoy!
You may use coconut milk in the place of the heavy cream to make it dairy-free.