Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 0.5 cups diced celery
• 1 pinch salt
• 3 cloves garlic , chopped
• 1 , 32 ounce
• 1 , 28 ounce
• 0.5 teaspoons 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
• 0.5 cups 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. 1 Gather all ingredients.
2. 2 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.
3. 3 Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.
4. 4 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.
5. 5 Blend soup with an immersion blender in the pot until smooth.
6. 6 Whisk 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.
7. 7 Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.

Nutrition per serving