Spicy Tomato Bisque

Follow our step-by-step guide on how to make Spicy Tomato Bisque.

1. Step 1

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and celery, seasoning with salt and pepper. Sauté until the vegetables become slightly translucent, about 5 to 8 minutes.

2. Step 2

   Stir in the minced garlic and cook for an additional 2 minutes, ensuring the garlic does not brown.

3. Step 3

   Add 2 cans of crushed tomatoes and the chicken broth to the pot. Bring the mixture to a boil, then stir in the paprika, cayenne pepper, and chipotle pepper.

4. Step 4

   Incorporate the uncooked jasmine rice, then reduce the heat to medium-low to maintain a gentle simmer. Cook for approximately 45 minutes, stirring occasionally, until the rice is tender and the celery is softened.

5. Step 5

   Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and sugar, adjusting seasoning with salt and pepper as needed.

6. Step 6

   Add the remaining can of crushed tomatoes and the diced tomatoes with green chile peppers. Heat over medium until warmed through, about 5 to 7 minutes.

7. Step 7

   Ladle the soup into warm bowls, drizzling with additional heavy cream in spirals and garnishing with fresh basil.