Tomato and Brown Rice Bisque

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.



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


  1. In a large pot add the olive oil, chopped onion and garlic.
  2. Stir to combine.
  3. Cook for about 4-5 minutes over medium heat to soften slightly.
  4. Add the whole tomatoes, rice, stock and Italian seasoning.
  5. Stir to combine.
  6. Bring to a boil, then reduce heat to simmer.
  7. Simmer for 30-40 minutes until the rice is soft.
  8. 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.
  9. Season with salt and pepper as desired.
  10. Serve hot.