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Recipe Library

Harissa Tomato Basil Bisque

“ Traditionally, bisque is a creamy seafood soup, with it’s distinguishing characteristic of rice used as the thickener. In this version, the soup is pureed, but I find it is just as acceptable to not blend the soup, and to have delectable bites of tomato & tender pieces of rice. If you want to use fresh tomatoes, roast or grill them first so you can take the skins off, then chop them into large pieces. The jalapeños are optional, and will determine how spicy you want your soup. The Harissa will give enough depth of flavor to carry the richness of your soup. This soup works great as a first course, and also goes fantastic with a grilled cheese sandwich for lunch.” ~Chef Abraham Risho

  • 1/2C onion, minced

  • 1T garlic, minced

  • 2T clarified butter

  • 2T Harissa

  • 2T Salt

  • 2 jalapeño peppers, seeded & minced (optional)

  • 3C whole vine tomatoes, peeled & seeded

  • 4½C tomato juice

  • 2T fresh basil, chopped

  • ½C basmati rice

  • 2C water

  • 2C cream

  1. Sauté onion in butter until translucent, then add garlic and sauté another 3 minutes

  2. Add Harissa, salt and jalapeños, cook until peppers are soft

  3. Add whole tomatoes, tomato juice & basil. Simmer on low for 30 minutes

  4. Add rice and water, continue to simmer until rice is completely soft and broken

  5. Since soup is very hot, puree in blender in small batches

  6. Add cream, gently simmer for 10 minutes

  7. Garnish with additional fresh basil, a few drops of oil and toasted French bread

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