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a plain bowl of completely smooth orange-red tomato bisque with a soft creamy surface, with no tomato chunks, basil, cream swirl, crackers or garnish
Rachel Kim

Tomato Bisque Soup

Roast fresh tomatoes until their cut edges darken, then blend them with a little soft rice for a bisque that pours smoothly from the ladle. Straining is the extra step that makes this different from a rustic tomato soup. It catches skins and seeds after the blender has done its work. Keep the cream modest so the finished bowl still tastes of roasted tomato, and scrape the roasting juices into the pot rather than leaving their concentrated flavor on the sheet. There is no basil or red pepper in this version; the smooth texture and the fresh tomatoes do the work.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 lbs ripe plum tomatoes halved lengthwise
  • 1 medium yellow onion cut into thin wedges
  • 4 garlic cloves peeled
  • 2 tbsp olive oil
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 cups low-sodium vegetable broth
  • 2 tbsp uncooked long-grain white rice
  • 1 tbsp tomato paste
  • 1/2 cup heavy cream

Method
 

  1. Heat the oven to 425°F. Toss tomatoes, onion and garlic with oil, salt and pepper on a large rimmed sheet, keeping tomatoes cut-side up. Roast for 35 to 40 minutes until soft and browned at the edges.
  2. Meanwhile, combine broth, rice and tomato paste in a soup pot. Cover and simmer gently for 20 to 25 minutes until the rice is very soft.
  3. Scrape the roasted vegetables and all their juices into the pot. Simmer together for 5 minutes, then remove from the heat.
  4. Blend thoroughly with an immersion blender, keeping the blade submerged. Press through a fine sieve into a clean saucepan and discard the remaining skins and seeds.
  5. Stir in cream and warm over low heat for 3 to 5 minutes until steaming without boiling. Divide the smooth bisque among 4 bowls.