Tomato Bisque on Steroids

Ingredients

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• 1 tablespoon olive oil
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• 1 cup diced onion
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• ½ 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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• ½ teaspoon paprika
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• 1 pinch freshly ground black pepper, or to taste
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• 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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• ½ cup heavy whipping cream
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• salt and freshly ground black pepper to taste
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• 2 tablespoons heavy whipping cream, divided
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• 2 tablespoons thinly sliced fresh basil leaves, divided
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Instructions

1. 1
   Gather all ingredients.
2. 2
   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.
3. 3
   Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.
4. 4
   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.
5. 5
   Blend soup with an immersion blender in the pot until smooth.
6. 6
   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.
7. 7
   Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.