Roasted Tomato Bisque Soup
- 3/4 cup chopped celery
- 1 cup diced onions
- 1/2 cup diced carrots
- 4 cloves of garlic, peeled and chopped
- pinch of salt
- 4 cups vegetable broth or chicken broth
- 2 16 ounce cans of tomatoes, drained & chopped or 32 oz. roasted tomatoes
- 1 tsp basil
- 1/2 tsp black pepper
- 1 tsp butter
- 1 bay leaf
- 3 tbsps Jasmine rice (optional)
- 1/2 cup heavy cream
- 1/2 tsp paprika
- 1/2 tsp curry
- 1/4 tsp white pepper, optional
- salt, to taste
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 broth and tomatoes into onion mixture. Bring to a simmer and season with basil, black pepper, bay leaf, and butter. 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.
Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and add paprika, curry and salt. If soup is too thick, add more broth or cream if you like; 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 or other garnishes.
Garnishes of Your Choice: Heavy cream to be drizzled on top, chopped basil leaves, pesto, goat cheese, croutons, or shaved Parmesan cheese.
