This tomato bisque has it all--a creamy, tomato base with chunks of crushed tomatoes and jalapeno peppers, plus some extra heat from cayenne pepper, chipotle powder, and paprika.
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
341 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
1 cup heavy cream
1 pinch salt and ground black pepper to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
2 stalks celery, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons ground paprika
1 (32 ounce) carton chicken broth
2 tablespoons minced garlic, or more to taste
2 tablespoons thinly sliced fresh basil leaves, or to taste
2 tablespoons sugar, or more to taste
3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided
4 tablespoons heavy cream, or to taste
0.5 sweet onion (such as Vidalia®), finely chopped
