Ingredients

• 1 Tbs Olive oil
• 3/4 Cup Yellow Onion – diced
• 1/2 Cup Celery – diced
• 2 Garlic cloves – minced
• 28 oz Crushed tomatoes
• 4 Cups Chicken broth (Low sodium)
• 2 Tsp Sugar
• 1 Tsp Salt
• 1 Tsp Black pepper
• 1/4 Tsp Dried oregano
• 1/4 Tsp Dried basil
• 1/4 Tsp Paprika
• 3 Tbs Rice (Jasmine, bismati, or other long grain rice)
• 1/2 Cup Heavy cream

Directions

1. In a large pot, sauté the onions and celery with the olive oil over medium heat. Add a pinch of salt and sauté for 5 to 7 minutes, or until the onions become translucent.
2. Reduce the heat to medium-low, add in the minced garlic and sauté for another 1 to 2 minutes. Be careful not to burn the garlic.
3. Add the tomatoes, chicken brother, and spices. Bring the soup to a simmer.
4. Once the soup is at a simmer, add the rice and simmer for 30 to 35 minutes.
5. Using an immersion blender, food processor, or blender, blend the soup until smooth. When blended, the rice will thicken and lighten the color of the soup.
6. Add the heavy cream and whisk to combine.
7. Taste for seasoning, adding salt and black pepper to your liking.
8. Serve in a bowl, maybe with Jalapeño Popper Grilled Cheese.