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Creamy Tomato Soup

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
70 min
SERVINGS
6 servings
Soup
Creamy Tomato Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1 pinch salt
  • 3 cloves garlic, chopped
  • 1 (32 ounce) container chicken broth, or more as needed
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1/2 teaspoon paprika
  • 1 pinch freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons uncooked jasmine rice
  • 1 teaspoon white sugar, or to taste
  • 1/2 cup heavy whipping cream
  • salt and freshly ground black pepper to taste
  • 2 tablespoons heavy whipping cream, divided
  • 2 tablespoons thinly sliced fresh basil leaves, divided
Instructions
1
Collect all the necessary components for preparation.
2
Heat a generous amount of olive oil in a substantial cooking vessel over an intermediate heat setting; cook and stir the sliced onion and chopped celery with a small amount of salt until the onion becomes transparent, taking anywhere from 5 to 8 minutes. Introduce the minced garlic into the mixture and continue cooking until it emits a fragrant aroma, approximately 1 minute.
3
Add chicken broth and canned tomatoes to the onion mixture. Bring the contents to a gentle boil and season with smoked paprika, black pepper, and a touch of heat from the cayenne pepper.
4
Reduce the heat to a low setting and incorporate cooked rice into the soup; periodically skim off any foam that forms on the surface and continue to simmer until both the rice and vegetables are extremely tender, spanning 35 to 45 minutes. Add a small amount of sugar.
5
Blend the soup with an immersion blender in the pot until it reaches a smooth consistency.
6
Combine 1/2 cup of heavy cream with the soup and season with salt, black pepper, cayenne pepper, and sugar if necessary. If the soup is too dense, add more chicken broth; if it's too thin, continue to cook and stir occasionally until the soup has thickened slightly, taking around 10 minutes.
7
Serve each bowl with a ladle and garnish with a drizzle of cream; top each serving with approximately 1 teaspoon of chopped basil.