Creamy Tomato Bisque

1. 1

   Assemble all the ingredients.

2. 2

   Warm olive oil in a large pot over medium heat; cook and stir the onion and celery with a pinch of salt until the onion turns translucent, 5 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

3. 3

   Pour the chicken broth and tomatoes into the onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.

4. 4

   Reduce heat to low and stir the rice into the soup; skim off foam occasionally and simmer until the rice and vegetables are very tender, 35 to 45 minutes. Add sugar.

5. 5

   Blend the soup in the pot with an immersion blender until smooth.

6. 6

   Whisk 1/2 cup cream into the soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If the soup is too thick, add more broth; if it is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.

7. 7

   Ladle into warmed bowls; garnish each with a drizzle of cream and top each with about 1 teaspoon chopped basil.

• Calories 225.14 kcal Moderate
• Protein 3.66 g Low Source
• Carbs 29.73 g Moderate
• Total Fat 9.18 g Moderate
• Saturated Fat 4.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 19.93 mg Moderate
• Sodium 813.93 mg High
• Fiber 3.31 g Moderate
• Sugar 8.52 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 294.22 mg Good Source
• Iron 2.06 mg Moderate
• Potassium 532.28 mg Moderate
• Vitamin A 21.44 mcg_rae Low Source
• Vitamin C 38.53 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅