A young coconut (buko) is used to make buko pie, a popular Filipino dessert. It yields a wonderfully creamy custard since the coconut flesh hasn’t yet solidified.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ cup diced celery
- 1 pinch salt
- 3 cloves garlic, chopped
- 1 (32 ounce) container chicken broth, or more as needed
- 1 (28 ounce) can crushed San Marzano tomatoes
- ½ teaspoon paprika
- 1 pinch freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- 3 tablespoons uncooked jasmine rice
- 1 teaspoon white sugar, or to taste
- ½ cup heavy whipping cream
- salt and freshly ground black pepper to taste
- 2 tablespoons heavy whipping cream, divided
- 2 tablespoons thinly sliced fresh basil leaves, divided
Instructions
- 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 chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. 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. Add sugar.
- Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; 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 each with about 1 teaspoon chopped basil.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 906 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made as directed. Great texture. I added a pinch of baking soda to counteract the bitterness of the tomatoes. I also added more sweetener just because I thought it could be a little sweeter. Excellent recipe and it tastes so much like the Pacific brand that I usually pay $6.99 for at the grocery store.
I’ve made this recipe about 5X now. It’s perfect and delicious. I seldom have fresh basil, so I use a freeze dried store bought brand which I add with the other spices. I love it, my family loves it.
I added 1/2 of a sweet potatoe. Otherwise, I followed the recipe. I served it with homemade sour dough croutons and fresh grated parmesan. I was delicious!
Before I get into how delicious this soup is I need to laugh at how people give 1-2 stars and change just about everything in the recipe to “skinny it down” Using fat free milk, not adding rice, no sugar, and then wonder why it tastes awful This recipe is top notch. I roast the veggies (fresh tomatoes too) in the oven tossed in olive oil and S&P. I substitute 1/2 fresh tomatoes 1/2 San Marzano crushed. Also add white wine to deglaze oven roasted veggies once sautéed in the pan. You can add a little extra rice if you don’t want heavy cream. I use fresh parley, basil, and carrot greens for depth of flavor. Solid recipe with many variations that only tastes terrible if you don’t follow it. We eat our soup with grilled cheese. Mozzarella & Aged Cheddar with toasted brioche. Unsalted crackers and vegan cheese substitutes not suggested.
Perfect lunch idea!
I’ve made this at least 10 times now, sticking to the recipe except to add way too much garlic. (I love garlic too much.) And I’ve used different milks/cream whatever I had available at the time. It has ruined all ready made and restaurant tomato soups I used to like. Oh and I’ve added calabrian chilies as well for a spicier version.
Deliciousness!! I had a craving for tomato soup and this recipe hit the spot + more! Thank you
I added sugar sooner, during the simmer phase, in order to give it the sweeter and tangy taste I prefer. I eyeballed the whipping cream and poured while using the immersed blender to get the consistency I wanted. Eyeballed the cayenne and paprika during simmer phase also; making it more spicy. It was my first time making a bisque; easier than I ever thought! Loved it
so good! i have minimal experience in baking, and zero in cooking, but it turned out so tasty! The recipe was easy to follow as well, I’ll make this again in the future
This recipe is fantastic. I would like to address some bad reviews a couple people made. This is a huge pet peeve of mine. DO NOT CHANGE THE RECIPE THEN GIVE IT A BAD REVIEW BECAUSE Y-O-U SCREWED IT UP. Cindy P noted that she had to skinny the soup up then gave it two stars. Make the recipe as written, Cindy. If you’re worried about fat, which by the way is vital for life, eat a dang rice cake. Paulette, well, Paulette didn’t follow the recipe either. If she had read the recipe closely and watched the video she would have known the importance of using canned tomatoes. Of course fresh tomatoes will result in a weak flavor. It’s common sense.
I made this for a soup/baby shower party with quite a few ladies there and most everyone went for seconds! It is a restaurant style tomato bisque.
Substituted 12 medium, quartered tomatoes, smoked over hickory chips at 200 degrees for two hours–fabulous! Thank you, as always, Chef John
Best tomato soup ever
Well this didn’t last as long as I thought. I made this preparing to give some away and have dinner and lunch, however, it turned out far too tasty to make it to lunch. I served with an incredibly basic grilled cheese and received rave reviews from the husband. He ended up having two bowls and requested to have again soon. With fall weather on the horizon, I anticipate making this again and again. I used average crushed tomatoes but other than that followed the recipe exactly. I can’t wait to compare to the fresh tomato soup. Thanks Chef John!
I put a little extra heavy cream and rice and ended up with a really creamy, silky texture. My husband gave it a ’10’, will definitely make this again!
I made this after reading all the five star reviews. I followed the recipe exactly, yet it was very bland. Once I added tomato paste, salt, garlic powder and onion powder, it was better.
I followed the recipe as written. Yet, I found the bisque to be very bland. I added more salt, fresh dried basil, more cracked pepper and even red pepper flakes. It helped a bit. I then allowed the bisque to sit over night in the refrigerator, and that made all the difference. The “down time” in the refrigerator allowed the ingredients to come together and improved the flavor greatly.
It was really good and super easy. Will definitely make again!
This turned out delicious! I didn’t change a thing. My picky husband, who won’t eat celery, loved this. Made it with grilled cheese on the side. Will be making this again
Perfect as is! My wife LOVED it. Thanks Chef John!
All this soup needs is a couple splashes of Worcestershire sauce and shredded cheese on top when serving! So delicious! Served with grilled cheese on the side! Yum!