Ingredients
1 Tbsp olive oil
1 cup diced onion
½ cup diced celery
3 garlic cloves, minced
1 quart chicken stock, plus more as needed
1 (28-oz) can crushed San Marzano tomatoes
½ tsp paprika
3 Tbsp white long grain rice
½ cup heavy cream
1 or 2 tsp sugar, or to taste
salt and pepper to taste
cayenne to taste
basil to garnish
Directions
Add olive oil to a pot over medium heat. Add onion and celery with a pinch of salt and cook until translucent. Stir in garlic and cook for about a minute (do not brown the garlic). Pour in stock, stir well, then add tomatoes. Increase heat to high and bring to a simmer. Add salt, pepper, cayenne, and paprika. Once at a simmer, stir in the rice. Adjust the heat to maintain a steady simmer and cook for 35 to 45 minutes, or until rice is tender.
Taste for seasoning and add sugar as needed. With an immersion blender, blend until silky smooth. Add cream and adjust for desired consistency (more broth to thin the bisque or continue cooking to reduce it). Taste and adjust again for seasoning.
Serve and top with a drizzle of fresh cream, chopped basil, or garnish of your choice.