This recipe is a twist on your favorite tomato soup. It is thick and creamy, with hints of cream cheese for a rich flavor. The perfect meal to make in the winter when it’s cold outside! But don’t worry if you’re not feeling like cooking, because this dish can be made in less than an hour from start to finish!
prep: 10 mins cook: 50 mins total: 60 mins Servings: 6 Yield: 6 servings
1 pinch cayenne pepper, or to taste
1 pinch salt
2 tablespoons heavy whipping cream, divided
2 tablespoons thinly sliced fresh basil leaves, divided
1 cup diced onion
1 tablespoon olive oil
½ teaspoon paprika
3 cloves garlic, chopped
1 teaspoon white sugar, or to taste
1 (32 ounce) container chicken broth, or more as needed
½ cup diced celery
salt and freshly ground black pepper to taste
1 pinch freshly ground black pepper, or to taste
1 (28 ounce) can crushed San Marzano tomatoes
½ cup heavy whipping cream
3 tablespoons uncooked jasmine rice
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.
Per Serving: 198 calories; protein 4.3g; carbohydrates 20g; fat 12.3g; cholesterol 37.7mg; sodium 906.4mg.