Name: Tomato Bisque on Steroids
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 2 tablespoons extra-virgin olive oil; 0.5 sweet onion (such as Vidalia®), finely chopped; 2 stalks celery, finely chopped; 1 pinch salt and ground black pepper to taste; 2 tablespoons minced garlic, or more to taste; 3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided; 1 (32 ounce) carton chicken broth; 2 tablespoons ground paprika; 0.5 tablespoon ground cayenne pepper; 0.5 tablespoon ground dried chipotle pepper; 0.5 cup uncooked jasmine rice; 1 cup heavy cream; 2 tablespoons sugar, or more to taste; 4 tablespoons heavy cream, or to taste; 2 (10 ounce) cans diced tomatoes with green chile peppers; 2 tablespoons thinly sliced fresh basil leaves, or to taste

Tomato Bisque on Steroids

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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.

Recipe by Matt Anderson

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

1 hrs 5 mins

Total Time:

1 hrs 25 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
½ sweet onion (such as Vidalia®), finely chopped
2 stalks celery, finely chopped
1 pinch salt and ground black pepper to taste
2 tablespoons minced garlic, or more to taste
3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided
1 (32 ounce) carton chicken broth
2 tablespoons ground paprika
½ tablespoon ground cayenne pepper
½ tablespoon ground dried chipotle pepper
½ cup uncooked jasmine rice
1 cup heavy cream
2 tablespoons sugar, or more to taste
4 tablespoons heavy cream, or to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
2 tablespoons thinly sliced fresh basil leaves, or to taste

Directions

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.
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 (per serving)

341	Calories
19g	Fat
41g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 341
% Daily Value *
Total Fat 19g	24%
Saturated Fat 9g	46%
Cholesterol 54mg	18%
Sodium 1248mg	54%
Total Carbohydrate 41g	15%
Dietary Fiber 8g	27%
Total Sugars 5g
Protein 8g
Vitamin C 35mg	174%
Calcium 151mg	12%
Iron 5mg	26%
Potassium 1063mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.