A creamy, silky smooth tomato bisque that is gluten-free and nut-free! This tomato bisque is warm, comforting, full of delicious flavors and satisfyingly thick without being heavy!
Bisque is a soup usually made out of shellfish. It’s a silky, smooth comfort meal packed with flavors. Bisque usually needs to have some sort of cream and be thickened with rice.
This tomato bisque is vegan-friendly and super easy to make.
The main ingredient in this recipe is tomatoes! I highly recommend using fresh and ripe fruits. Make sure to pick a hearty and sweet variety if you can.
This tomato bisque is perfect if you have tomatoes laying around and don’t know what to do with them before they are overripe.
It can also be made with canned tomatoes.
Sometimes it’s best to use canned tomatoes because they are usually sweeter, especially if fresh tomatoes aren’t in season.
It all starts with onion, garlic, celery, and a few spices. Sautéed until fragrant, this will make your kitchen smell amazingly good!!
This part is crucial for developing the flavors, Do not skip! It can be time-consuming but it makes all the difference in the final taste!!
Next, is the tomatoes, along with your cooking liquid ( veggie broth or plain water will do) and rice.
To get this tomato bisque to the next level, I would highly recommend using a fragrant variety of rice such as Thai rice or basmati.
It’s almost done!! All you have to do is simmer the tomato bisque over medium heat, season to taste. Blend with an immersion blender until silky smooth and voila!
Serve warm with a drizzle of oat cream to keep it totally nut-free and enjoy!
If you like soups, you can also try this sweet & spicy butternut soup recipe!!
A creamy, silky smooth tomato bisque that is gluten-free and nut-free! This tomato bisque is warm, comforting, full of delicious flavors and satisfyingly thick without being heavy!
- 3 1/2 cup crushed tomatoes canned or fresh
- 4 cup veggie broth or water
- 1 cup diced white onion
- 1/2 cup diced celery
- 1/4 cup oat cream optional
- 4 garlic cloves
- 4 tbsp rice
- 1 tbsp olive oil
- 1 tsp paprika
- salt to taste
- pepper to taste
- chili flakes optional
- 1 tsp maple syrup optional
Heat a large pot (or dutch oven) over medium heat. Once hot, add oil, diced onions, and celery. Add paprika, chili flakes (if using), salt, pepper. Sautée, until the onions are soft and translucent, stirring occasionally.
Add peeled and sliced garlic cloves, and continue cooking for about a minute or until fragrant.
Add broth (or water) along with the crushed tomatoes and stir well. Turn the heat up to high and bring to a boil.
Once it's boiling add the rice to the bisque and adjust the heat to get a steady simmer. Let simmer for about 30 minutes or until the rice is completely soft.
At this stage, taste test your bisque for seasoning, add salt, pepper or chili flakes if needed. If the tomato bisque is too tangy add maple syrup to even out the taste (starting with lesser amount)
Turn off the heat. Using an immersion blender, carefully blend the tomato bisque until silky smooth. It can take up to 2 or 3 minutes.
Add oat cream (if using) and stir. Taste test again and adjust seasonings. If your bisque if too thin, simmer it over medium heat for a few minutes to thicken it. If too thick, add some broth.
Serve warm, with a drizzle of oat cream and some toasted baguette!
- This tomato bisque can be kept in an airtight container in the fridge for up to 3 days.
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