Tomato Bisque on Steroids recipe
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Ingredients
- 2 tablespoons extra-virgin olive oil ½ sweet onion (such as Vidalia®), finely chopped 2 stalks celery, finely chopped 1 pinch salt and ground black pepper to taste 2 tablespoons minced garlic, or more to taste 3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided 1 (32 ounce) carton chicken broth 2 tablespoons ground paprika ½ tablespoon ground cayenne pepper ½ tablespoon ground dried chipotle pepper ½ cup uncooked jasmine rice 1 cup heavy cream 2 tablespoons sugar, or more to taste 4 tablespoons heavy cream, or to taste 2 (10 ounce) cans diced tomatoes with green chile peppers 2 tablespoons thinly sliced fresh basil leaves, or to taste
Nutrition Info
- 340.9 caloriescarbohydrate: 41.3 gcholesterol: 53.7 mgfat: 18.6 gfiber: 7.6 gprotein: 8 gsaturatedFat: 9.2 gservingSize: -sodium: 1247.9 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Tomato Bisque on Steroids
Directions
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Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic, cook and stir for 2 minutes, being careful not to brown garlic.
Pour in 2 cans of crushed tomatoes and chicken broth, bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.