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 255.54 kcal — Moderate 13%
• Protein 7.55 g — Moderate 15%
• Carbohydrate 29.62 g 11%
• Total Fat 10.86 g — Moderate 14%
• Saturated Fat 4.86 g ▲ High 24%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 31.52 mg — Moderate 11%
• Sodium 814.48 mg ▲ High 35%
• Dietary Fiber 3.35 g — Moderate 12%
• Total Sugars 8.29 g --
• Added Sugars 0.04 g ⌄ Low Source 0%
• Calcium 137.93 mg — Moderate 11%
• Iron 2.3 mg — Moderate 13%
• Potassium 577.47 mg — Moderate 12%
• Vitamin A 37.32 mcg ⌄ Low Source 4%
• Vitamin C 23.82 mg ↗ Good Source 26%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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