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Johnson Estate Winery

Roasted Tomato Bisque Soup

Roasted Tomato Bisque Soup
Recipe Date:
September 10, 2017
Serving Size:
Cook Time:
Imperial (US)
Roasted fresh tomatoes provide an element of sweetness in this recipe - and hence its perfect pairing with Johnson Estate's Semi-Dry Riesling.
  • 3/4 cup chopped celery
  • 1 cup diced onions
  • 1/2 cup diced carrots
  • 4 cloves of garlic, peeled and chopped
  • pinch of salt
  • 4 cups vegetable broth or chicken broth
  • 2 16 ounce cans of tomatoes, drained & chopped or 32 oz. roasted tomatoes
  • 1 tsp basil
  • 1/2 tsp black pepper
  • 1 tsp butter
  • 1 bay leaf
  • 3 tbsps Jasmine rice (optional)
  • 1/2 cup heavy cream
  • 1/2 tsp paprika
  • 1/2 tsp curry
  • 1/4 tsp white pepper, optional
  • salt, to taste

Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Pour broth and tomatoes into onion mixture. Bring to a simmer and season with basil, black pepper, bay leaf, and butter.  Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes.

Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and add paprika, curry and salt.  If soup is too thick, add more broth or cream if you like; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil or other garnishes.

Garnishes of Your Choice: Heavy cream to be drizzled on top, chopped basil leaves, pesto, goat cheese, croutons, or shaved Parmesan cheese.

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