Tomato Wild Rice Bisque

Course Soup
Servings 6


  • 1/4 cup finely chopped onion
  • 4 tbsp butter
  • 1/3 cup flour
  • 4 cups chicken broth
  • 1 can (28 oz) crushed tomatoes with puree
  • 2 cups cooked wild rice
  • 1/3 cup cooked, crumbled bacon (about six slices)
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/4 cup finely sliced fresh basil or 1 tbsp dried basil
  • freshly ground pepper to taste
  • 1/2 cup half and half


  • In large saucepan, saute onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Cook over medium heat, stirring constantly until mixture boils. Stir in remaining ingredients; heat through - do not boil.
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