3 tablespoonsBasmati rice any rice that cooks in under 20 minutes works
3/4cupheavy creamdivided in to 1/2 cup and 1/4 cup
1 tablespoon honeysugar substitutes, but use 1 TEASPOON to start
1 1/2teaspoonssaltadd this slowly; taste as you go
1/4teaspoonblack pepper
fresh basiloptional for garnish
Instructions
In a 4 quart or larger pot, add the butter over medium heat and melt. Add the celery and onion and cook until soft; about 5 minutes. Add the garlic and cook 1 minute.
Add the broth, tomatoes, paprika, red pepper flakes and rice. Simmer, partially covered until the vegetables are very soft and the rice is cooked: 20-25 minutes.
Puree soup with an immersion blender or traditional blender, being careful not to burn yourself.
Add the 1/2 cup cream, honey, salt (a little at at time) and pepper.
Transfer to serving bowls and drizzle each bowl with a bit of the remaining cream and sliced fresh basil if using.
Leftovers can be frozen or the bisque can be refrigerated for up to a week.