ThaaaaankS deeply for sharinG another Yummylicious receipe Chef John!!!😍I shall make thiS soon but add Pepper and Italian Seasonings to brinG up the flavor!!!👍Cayenne iS a Natural Blood Cleaner...so plz bro...keep on enjoyinG it!!! In our toxiC world...it will help to clean a lot of crap from your blood!✌🥰🌹🐱🐶🐶🌹🥣☕☕☕
You can control the flavor and texture of your soup as easily as the Kingpin of crime controls the underworld, because you ARE the Wilson Fisk of your tomato bisque.
well, those crappy foods need some morale boost or some sort... like a broke college student eating instant ramen for the 10th day in a row and these videos kinda help with the appetite
Oh my goodness, I made this tonight along with your artichoke/spinach toast & it was absolutely awesome 👏 my husband said he was impressed at my skill in the kitchen. We’ve been married 36 years LOL
I made this with a little modification. I pealed a pound of shrimp, then used the shells with Mirepoix to make the stock. I then followed your recipe and at the very end, I through the shrimp in and cooked it for just a minute or two. It was fantastic. Thanks for the great base recipe!
Rice instead of flour to thicken...you are a genius....I worship at the altar of Chef John...your recipes never fail....this is my dinner tonite..though I may need to roast some cherry tomatoes to supplement the San Marzano...and you are so right..they are the best!
I think people abuse roux, its become the default to thicken anything when it's actually a really bland way to thicken a dish (same goes for corn starch), it should be a last resort but its often the first thing people try. Rice in this is more flavorful in my opinion than flour/roux. Alot of people use roux/flour in chowders and that's why they often wind up tasting like wallpaper paste.
I'm a FoodWishes groupie. This is part thanks for the great ideas and second thanks for you just being awesome. Thank you for making cooking fun and entertaining us!
For everyone who doesn't use cups, I translated this recipe to grams and liters where needed; 1 tbsp olive oil 120 grams diced onion 120 grams diced celery 3 cloves garlic 1 Liter chicken broth, plus more as needed 1 (800 grams) can crushed San Marzano tomatoes, or about 800 grams of other crushed tomatoes 1/2 tsp paprika 42 grams white long grain rice 125 ml heavy cream 1 or 2 tsp sugar, or to taste salt and pepper to taste cayenne to taste basil to garnish
it's like, on one hand I WANT Chef John to be my dad because he'd be the coolest dad EVER, but then on the other hand, if I wanted to make a grilled cheese sandwich with processed cheese or I made something with pre-cracked pepper, I'd be grounded for a year. Great video :)
I made this on Saturday, and had it for dinner with the mandatory grilled cheese sandwich whilst watching the Australia v South Africa 3rd Test Match on TV. Bliss!
This really looks delicious and so much easier than the traditional homemade tomato soup. My aunt raised us on tomato and rice. This would be amazing if I added more rice and didn't blend it. Definitely going to try it!
I just made this recipe today and it came out great!! I used smoked paprika and I think it added a layer of flavor that regular paprika would not have had. I will definitely be making this again!
That is simply awesome! I didn't know rice could be use to thicken up soups (or sauces I guess?) I've been cooking for my gluten-intolerant parents for a while and I am definitely gonna try this. Gluten-free flours have too much of a strong taste for thickening (my opinion), so this should work very well.
The best I have ever tasted. no box or can for me. This is just as quick and I can feel good about it.I control what goes into it rather than some company that does not care about what they put in as long as they can sell their product. Thanks
I make this, twice in as many weeks as a matter of fact and give it to family and neighbors. Of course, I adjust, basil and oregano just make it pop. Granulated garlic works just as well. If my wife indulges, I exclude cayenne, doesn't work for her but I think delicious on the back end. A great blender (Vitamix) is such a great tool. I save and freeze shrimp shells, thinking of a "Manhattan" shrimp bisque this Thanksgiving based on this. I'll let you know!
Wow! Wow! Wow!!! This is theeeee best ever tomato "soup" I've ever made/had. It's cookin' away on my stove as I write this. This is my 2nd time making this and it definitely won't be the last time. Thanks so much for sharing!!
I made it the other day, it was delicious 😋, I did add other items not mention here, like the shredded carrots once instead of adding the rice. Once it was all blend I added some mushrooms with the heavy cream 👏
I made this last night! It was great. I added carrots with the onions, you know, the Mirepoix. I used brown sugar, instead of white. I also added Balsamic vinegar and some dried basil with I added the pepper and paprika. It worked great. Keep up the videos and blog. I am learning so much and I look forward to the next one. :)
Just making some right now! I never knew it could be that easy! I opened up a large can of crushed tomatoes. I used some 1/2 -3/4 cup for the soup. The rest I poured into plastic bags for individual serving portions and put the small bags into a large freezer bag so I can have tomato soup anytime I want! I love the idea of using rice to thicken the soup. What a great idea!! Better than flour! Thanks for such a great recipe!!
Thanks for share your recipes I make this soup at work and my residents love it one of the family members even ask me for the recipe and I did share your link thanks so much you save my life I'm new cocking 😊
Obviously some YT glitch happening. Since some can successfully view that means the uploaded file was OK, so we'll just have to wait until the tech nerds figure it out. Maybe talk to your friends and families while you wait.
I've been so longing for a good recipe for tomato soup and now I can even make the soup+! Thanks again chef John! Just what I needed (just remembered I have these apples that need to be saucified, I'll start with that then.. oh well..)
I made this exact recipe with my own garden fresh tomatoes (I know I know, I didn't use canned San Marzano tomatos...) but it turned out so well that my neighbours came and took a bunch of the leftover bisque! So great! Thanks Chef John!
@@titoiswack3524 Hmm, I cannot recall. That summer we got a LOT of tomatoes from our 4 bushes. Cherry and Romas. I want to say we used just a handful of both for this bisque. About what you would need from a can of San Marzano's. :)
Just made this. I used carrots in place of the celery. The carrots are tough so they need more time to cook. I also used a tad more cayenne pepper which gave it more of a kick then I wanted but I still loved it. Very easy to put together. Might try pressure cooking it next time. 15 minutes on high would do it I I think.
I love your videos. Not are they only informative, they make cooking absolutely fun!! Question.......When the soup is simmering for the 35 to 45 minutes, is the pot covered or uncovered? Also, I love your website!! :-)
I've been obsessed with the tomato bisque my university serves so I'm here to learn how to make it so that I can start saving money 😂 thanks Chef John! I was really happy when I found out you made this video 🎉
This is a really great recipe, Chef John. I make it regularly. Everyone loves it, my kids too. Thank you! PS I always make a batch so I can give some to my neighbour and my parents in law too. :)
They're gonna sweep you off your feet, speak the language of food and love to you, and then BAM! Before you know it, you're 300 lbs. That's how my mom did it to my Dad. At least that's what he claims. BTW, Just love who you gonna love.
Rather than adding sugar to balance the acidity, stir around a spoonful or two of tomato paste right before the stock goes in. There's a spiral motion, ladle-swirling technique to help skim fat by pushing it outward to the pot's sides and concentrating it there. The same method may also work for removing foam.
My "go to" tomato soup! Hard to mess up - easy to get consistent results! Happy to report that even daikon works in place of celery - seemed like too much trouble to run out just for one ingredient. :) I'm eyeing fennel for a future deviation..
