How to Make Tomato Bisque Recipe

Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent 5 to 8 minutes. Stir in garlic and cook until fragrant about 1 minute.

Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika black pepper and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender 35 to 45 minutes. Add sugar.

Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt cayenne pepper black pepper and sugar. If soup is too thick add more broth; if soup is too thin cook stirring often until reduced and slightly thickened about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.