Okay first things first. Dice a large yellow onion. Toss that into a heavy bottom pot. (It's important to have a heavy bottom pot because it helps protect against food burning at the bottom. Not prevent, but it helps.) Drizzle in a tablespoon oil. (canola or vegetable) Let the onion cook and become translucent. 1 stick of celery diced. Mince 3 cloves of garlic and mix that into. Careful garlic burns easily and if it does you'll have to start again.
Next we'll need 28 ounces diced (I'd use 2 14 ounce cans) and tossed in the pot as well. Along with a 4 ounce can of tomato paste and cook. Toss in 4 cups of chicken stock (or vegetable stock). Your herbs like basil, thyme, and oregano. I like cayenne, cumin, and sage. A tablespoon of sugar and salt and pepper to taste.
Now is the part that makes it a bisque. A 1/4 cup of rice. Put that in the pot. It will cook in the tomato and chicken stock. Wait till the rice is cooked before bringing the heat down to low.
Next we'll poor in 1 cup of heavy cream, A 1/4 cup of sour cream, and our secret ingredient. A couple drops of liquid smoke. Warning this is strong, a little goes a long way. Now we blend. You could dirty a lot of dishes try to poor all of this into a blender, but I prefer an immersion blender. Put the stick blender in the pot and blend till smooth. The cooked rice and veggies will cause the soup to thicken naturally. And we are done.
I like this version of mine, because it is salty, earthy, spicy, smoky, and a little sweet. I hope you enjoy it for something warm this winter. If you have any questions or enjoyed this recipe please let me know in a comment. Have a great day.
Ingredients
1 Large Yellow Onion
1-2 Sticks of Celery
3 Cloves of Garlic
1 tablespoon Oil
24 Oz canned dice tomatoes
4 Oz tomato paste
4 cups of Chicken Stock (Veggie Stock)
1 Tablespoon Sugar
1/4 Cup Rice
1 cup Heavy Cream
1/4 cup of Sour Cream
Herbs and spices to taste:
Salt and Pepper
Basil
Oregano
Thyme
Cayenne
Cumin
Sage
Liquid Smoke (Shh it's a secret)
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