Step 1

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.

Step 2

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.

Step 3

Puree soup with an immersion blender or traditional blender, being careful not to burn yourself.

Step 4

Add the 1/2 cup cream, honey, salt (a little at at time) and pepper.

Step 5

Transfer to serving bowls and drizzle each bowl with a bit of the remaining cream and sliced fresh basil if using.

Step 6

Leftovers can be frozen or the bisque can be refrigerated for up to a week.