Go Back
Smooth tomato soup with a small basil garnish in a white handled cup

Tomato Bisque Soup

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
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 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 35 to 40 minutes until soft with browned edges.
  2. Meanwhile, combine broth, rice, and tomato paste in a soup pot. Cover; gently simmer 20 to 25 minutes until rice is very soft.
  3. Scrape vegetables and all juices into pot. Simmer 5 minutes; remove from heat.
  4. Blend thoroughly with an immersion blender, keeping blade submerged. Press through a fine sieve into a clean saucepan; discard skins and seeds.
  5. Add cream; warm on low 3 to 5 minutes until steaming, not boiling. Divide smooth bisque among 4 bowls.