Tomato Bisque #2 (v)

Ingredients

• 1 tbs olive oil
• 1 C diced onion
• ½ C diced celery
• 1 pinch salt
• 3 cloves garlic, chopped
• 32 oz vegetable stock
• 1 28-oz can San Marzano tomatoes, crushed
• ½ tsp paprika
• Black pepper and cayenne pepper to taste
• 3 tbs uncooked jasmine rice
• 1 tsp white sugar, or to taste
• ½ C heavy whipping cream
• 1 pinch salt and freshly ground black pepper to taste
• 2 tbs thinly sliced fresh basil leaves, divided
• 2 tbs heavy cream, divided

Directions

1. Sauté Base: Heat olive oil in a large pot over medium heat. Add onion and celery with a pinch of salt and sauté 5-8 minutes, until onion is translucent.
2. Add Garlic: Stir in garlic and cook ~1 minute, until fragrant.
3. Simmer Soup: Add stock and tomatoes. Bring to a simmer and season with paprika, black pepper, and cayenne.
4. Cook Rice: Reduce heat to low and stir in rice. Skim foam occasionally and simmer 35-45 minutes, until rice and vegetables are very tender. Stir in sugar.
5. Blend: Purée soup directly in the pot with an immersion blender until smooth.
6. Finish: Whisk in ½ C cream. Adjust salt, black pepper, cayenne, and sugar to taste. If too thick, add more stock; if too thin, simmer ~10 minutes to reduce.
7. Serve: Ladle into warmed bowls. Garnish with a drizzle of cream and ~1 tsp chopped basil per bowl.

Chef's Notes

• This is a vegetarian recipe, vegan if the heavy cream is omitted

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