Carolina Kitchen: Tomato Bisque

Carolina Kitchen: Tomato Bisqueby Martha Vining, Givens Estate

by Martha Vining, Givens Estate


  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 teaspoons fresh garlic, minced
  • 1 teaspoon sugar
  • 2 tablespoons cooked rice
  • 1/2 teaspoon paprika
  • Pinch of cayenne pepper
  • 32-ounce canned crushed tomato
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • Salt & pepper to taste
  • Fresh parsley or basil for garnish


  1. Heat large sauce pan over medium heat, add olive oil.
  2. Add chopped onion, celery and garlic. Sauté until soft, about 3 minutes.
  3. Add sugar, cooked rice, paprika and cayenne pepper.
  4. Cook mixture 2-3 minutes, stirring once to mix ingredients and heat through.
  5. Add crushed tomato and chicken stock. Bring mixture to a boil, turn heat down and simmer mixture 10 minutes. Remove from heat.
  6. Puree soup with food processor or hand blender until smooth.
  7. Add heavy cream season with salt and pepper.
  8. Ladle into bowls and garnish with chopped fresh basil or parsley.

Serves 4-6

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