Easiest Way to Make How To Make Passata From Tomato Paste

How To Make Tomato Bisque

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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 Passata From Tomato Paste

1 tablespoon olive oil

1 cup diced onion

½ cup diced celery

1 pinch salt

3 cloves garlic, chopped

1 (32 ounce) container chicken broth, or more as needed

1 (28 ounce) can crushed San Marzano tomatoes

½ teaspoon paprika

1 pinch freshly ground black pepper, or to taste

1 pinch cayenne pepper, or to taste

3 tablespoons uncooked jasmine rice

1 teaspoon white sugar, or to taste

½ cup heavy whipping cream

salt and freshly ground black pepper to taste

2 tablespoons thinly sliced fresh basil leaves, divided

2 tablespoons heavy whipping cream, divided

Directions

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.

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 Passata From Tomato Paste

prep: 10 mins cook: 50 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : How To Make Tomato Bisque

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Tomato Soup Recipes,