Tomato Bisque

Ingredients

• 1 large can of crushed San Marzano Tomatoes
• 3 tbsp white long grain rice
• 2 tbsp olive oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 clove garlic, minced
• 750 ml chicken broth
• 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper
• 1/4 tsp paprika
• 2 tsp sugar
• 100 ml cream
• basil, chopped (for garnish)

Method

1. Heat a soup pot over medium heat with olive oil.
2. Sweat chopped onions and celery with a pinch of salt for about 6 or 7 minutes until translucent.
3. Add minced garlic and cook for about 1 minute, avoiding browning.
4. Pour in chicken broth and stir.
5. Add the can of crushed San Marzano Tomatoes and bring to a simmer over high heat.
6. Season with freshly ground black pepper, cayenne pepper, and paprika.
7. Stir in 3 tablespoons of rice.
8. Reduce heat to low-medium and simmer for 35 to 45 minutes until rice and vegetables are soft.
9. Taste and add sugar and salt as needed to balance acidity.
10. Use an immersion blender to blend the soup until smooth, blending for several minutes until silky.
11. Stir in cream and adjust thickness with broth or by simmering longer if needed.
12. Taste and adjust salt, sugar, or spices as desired.
13. Ladle into bowls, garnish with fresh cream and chopped basil, and serve.