Tomato Bisque on Steroids

This tomato bisque has it all! A creamy, tomato base with chunks of crushed tomatoes and jalapeno peppers, and some extra heat from cayenne pepper, chipotle powder, and paprika.

INGRIDIENT

2 tablespoons extra-virgin olive oil

½ sweet onion (such as Vidalia®), finely chopped

2 stalks celery, finely chopped

1 pinch salt and ground black pepper to taste

2 tablespoons minced garlic, or more to taste

3 (28 ounce) cans crushed tomatoes (such as San Marzano®), divided

1 (32 ounce) carton chicken broth

2 tablespoons ground paprika

½ tablespoon ground cayenne pepper

½ tablespoon ground dried chipotle pepper

½ cup uncooked jasmine rice

1 cup heavy cream

2 tablespoons sugar, or more to taste

4 tablespoons heavy cream, or to taste

2 (10 ounce) cans diced tomatoes with green chile peppers

2 tablespoons thinly sliced fresh basil leaves, or to taste

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 341 calories; protein 8g; carbohydrates 41.3g; fat 18.6g; cholesterol 53.7mg; sodium 1247.9mg.

The name of “stew” can process to both a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

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