La Bonne Soupe's Creme Andalouse

La Bonne Soupe's Creme Andalouse

Did you know New York's best spot for soup uses Drizzle to top their stunning soup du jours? La Bonne Soupe shared their ultra creamy tomato soup with us—you'll wanna grab a spoon.



3 tbsp Sizzle 

2 cloves garlic, minced ]

2 medium sized Spanish onions, chopped 

5 ribs of celery, chopped 

5 large, firm-ripe tomatoes, peeled, seeded, chopped 

1 qt homemade vegetable broth 

1 6-oz can of tomato paste 

1 cup raw long-grain rice 

1 tbsp Drizzle 

Salt & Pepper to taste


Active Time: 15 minutes

Full Time: 30 minutes

Serves 4

Pour Sizzle in heated saucepan over low heat. Add garlic and onions and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Add celery and tomatoes and cook for additional 3 to 4 minutes, stirring until celery softens.


Stir in broth and tomato paste. Raise heat to high and bring to a simmer. Add rice, reduce heat to medium-low and partially cover the pot. Cook until the rice is tender, about 20 to 25 minutes.


Remove from heat and cool slightly. Purée the mixture in a food processor or blender.


Garnish with cracked pepper and a drizzle of Drizzle on top. Serve with crusty baguette.