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This tomato bisque has it all! A creamy, tomato base with chunks of crushed tomatoes and jalapeno peppers, and some extra heat from cayenne pepper, chipotle powder, and paprika.

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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Notes:

You can use regular or smoked paprika.

Check flavors and add what you need. You can cut the heat by adding more cream if you went overboard. Make it the way you want it!

Nutrition Facts

341 calories; protein 8g; carbohydrates 41.3g; fat 18.6g; cholesterol 53.7mg; sodium 1247.9mg. Full Nutrition
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