The soup is blended, so the image above is as it is cooking, not the final result.. the soup is so soothing and warming. It's perfect if you're feeling cold, or ill. This soup can be felt rolling down your throat and into your belly, warming you up along the way. It's also very easy to make with ingredients that are easily found, and store well (canned tomatoes, basic produce). The cream is the exception, it will go bad in a few weeks, and it's not sold at every store.

This soup is a great option for freezing . Note that when you defrost it, it will look a little weird because all the milk fats separate. Don't worry, as you reheat it it will eventually return to that creamy smooth apperance it was when you first cooked it.

Ingredients

• san marzano tomatoes, 28 ounce can
• olive oil, 1 tablespoon
• large yellow onion
• celery, 1/2 cup (~3-4 stems)
• garlic, 4 cloves
• chicken broth, ~32 ounces
• paprika, 1/2 teaspoon
• sugar, 1 teaspoon
• ground black pepper, to taste
• salt, to taste
• ground cayenne pepper, to taste
• jasmine/basmati rice, 3 tablespoons
• heavy whipping cream, 1/2 cup

Useful tools

• Blender, immersion will do but a good vitamix is noticably better

Instructions

1. Dice onion and celery into small bits
2. Heat olive oil in pot or dutch oven over medium and add celery and onion with a pinch of salt. Heat until onion and celery are translucent, ~5-6minutes
3. Mince garlic into pot and cook for about 1 minute, do not let the garlic burn
4. Add chicken broth, canned tomatoes to pot
5. Add paprika, black pepper, salt, and cayenne and stir
6. Increase heat to bring to a boil, once it begins boiling, reduce heat to simmer on low
7. Add the rice to the pot (this thickens the soup, it will blended and you wont know its there)
8. Continue simmering on low for 40-50minutes
9. Remove from heat and add to blender, if you have an immersion blender you can do it in the pot, but the smoothness from a vitamix or similar is worth the hassle, in my opinion
10. Once its all blended smoothly, return it to the pot
11. Increase heat to a medium-low heat, and add 1/2 cup of cream and stir again
12. Keep heating it, stirring often for about 10-15minutes
13. Serve or freeze for later

Pairings

Goes well with grilled cheese, seafood, sourdough bread, green peas, green beans

Credit

I originally found this recipe from one of my favorite internet chefs, Chef John (from foodwishes.com ).

See the original recipe on AllRecipes .