Tomato bisque

Sweat the onions and celery in a little olive oil over medium heat with a big pinch of salt, 5 to 7 minutes, until soft and translucent.

Add the garlic and saute about a minute without browning.

Add the chicken broth and the crushed San Marzano tomatoes; raise to high to bring to a simmer, seasoning with black pepper, cayenne and paprika.

At a simmer stir in about three tablespoons of long grain rice; simmer on low to medium-low 35 to 45 minutes, skimming if wanted, until rice and vegetables are completely soft.

Turn to low; taste and add sugar and salt.

Blend completely smooth with an immersion blender, a few minutes; the colour turns orange.

Stir in the cream; adjust thickness with broth or by reducing, and adjust sugar, salt and cayenne.

Ladle into hot bowls and garnish with a little more cream and chopped basil.