How to Make Tomato Bisque

Name: How to Make Tomato Bisque
Total time: 70
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; 0.5 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; 0.5 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; 0.5 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

Recipe by John Mitzewich from allrecipes.com

Lunch 1 Hr. 10 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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1 cup diced onion
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0.5 cup diced celery
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1 pinch salt
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3 cloves garlic, chopped
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1 (32 ounce) container chicken broth, or more as needed
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1 (28 ounce) can crushed San Marzano tomatoes
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0.5 teaspoon paprika

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1 pinch freshly ground black pepper, or to taste
•

1 pinch cayenne pepper, or to taste
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3 tablespoons uncooked jasmine rice
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1 teaspoon white sugar, or to taste
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0.5 cup heavy whipping cream
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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.