I have yet to meet a person who isn’t a fan of the traditional grilled cheese and tomato soup comfort meal. For a while I may have been the only one who wasn’t a big fan of tomato soup. The canned version really isn’t my cup of tea; the flavor typically a little too sweet for my liking. However, once I came around to tomatoes in general I couldn’t help but be drawn to the homemade versions of tomato soup I then came in contact with.
This hearty tomato bisque is sweetened only by using really good tomatoes. I love it when I have access to San Marzano tomatoes, an Italian variety, but a good canned whole peeled tomato is great too. I think one of my favorite things about this soup is how rustic it all is - no fine mincing and dicing, no fancy ingredients. Just good, honest food - the way I like it.
You may look at the list of ingredients and think that there seems to be an awful lot of liquid going into a bisque, but the secret (or not-so-secret) ingredient requires it be that way: Riceland medium grain brown rice. The starch in the rice keeps the soup creamy, makes it heartier, and provides all of the great nutrition we love in brown rice. All you need now is your favorite side - I think most of us will agree it’s a grilled cheese sandwich - and you have a complete and comforting meal!
TOMATO AND BROWN RICE BISQUE
Makes 6-8 servingsIngredients:
- 1-1/2 tablespoons olive oil
- 1 large red onion, peeled and roughly chopped
- 2 cloves garlic, skins removed
- 2 (28 ounce) cans whole peeled tomatoes
- 1 cup Riceland Medium Grain Brown Rice
- 2 quarts chicken or vegetable stock
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- In a large pot add the olive oil, chopped onion and garlic.
- Stir to combine.
- Cook for about 4-5 minutes over medium heat to soften slightly.
- Add the whole tomatoes, rice, stock and Italian seasoning.
- Stir to combine.
- Bring to a boil, then reduce heat to simmer.
- Simmer for 30-40 minutes until the rice is soft.
- Using an immersion blender, blend in the pot until smooth.
If needed you can also blend the soup (very carefully) in small batches until everything is cream and smooth.
- Season with salt and pepper as desired.
- Serve hot.
Post and recipe by The Women Bloggers member Heather Disarro of HeathersDish.com.