It’s been awhile since I dropped a Seinfeld reference, but
this hearty tomato bisque had me reminiscing about the famous “soup’s not a
meal” episode. It’s rich, hearty, and satisfyingly thick without being heavy.
Sorry, Bania, it counts.
bisque. Technically, it’s made from some sort of shellfish puree, but modern
usage includes vegetables as well. Above and beyond that, it has to have cream,
and be thickened with rice.
they are either thickened with tons of tomato paste, which is like eating a
bowl of pasta sauce, or they’re thickened with a flour roux or cornstarch slurry,
which leaves them too pasty for me. A little rice thickens the soup just as
well , but also gives it a nice silky texture.
argument here we use for tomato sauce. Unless you have some amazingly sweet,
vine-ripened specimens around, that you’ve peeled, seeded, and cooked down to get rid of the excess
moisture, then chances are San Marzano tomatoes will produce a superior
the seasonings to your liking, especially the sweetness. Many of us were raised on Campbell’s tomato soup
(and grilled cheese sandwiches, of course), and because that flavor is so
ingrained in our taste memories, you need to get this at least close for it to work.
Taste, adjust, taste, adjust, and as always, enjoy!
cups of other crushed tomatoes