prep: 20 mins cook: 1 hr 5 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings
½ tablespoon ground dried chipotle pepper
1 pinch salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves, or to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
½ sweet onion (such as Vidalia®), finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons ground paprika
2 tablespoons minced garlic, or more to taste
1 cup heavy cream
3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided
2 stalks celery, finely chopped
4 tablespoons heavy cream, or to taste
½ tablespoon ground cayenne pepper
1 (32 ounce) carton chicken broth
2 tablespoons sugar, or more to taste
½ cup uncooked jasmine rice
Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic; cook and stir for 2 minutes, being careful not to brown garlic.
Pour in 2 cans of crushed tomatoes and chicken broth; bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.
Per Serving: 341 calories; protein 8g; carbohydrates 41.3g; fat 18.6g; cholesterol 53.7mg; sodium 1247.9mg.