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Cream of Tomato Soup With Rice and Basil

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“This delicious version of an old favorite is full of tomato flavor and is sure to brin gback memories of home. If you have really good flavorful ripe tomatoes, use them in place of canned tomatoes. Otherwise, canned tomatoes offer the best flavor and consistency.”
READY IN:
50mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
  2. Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
  3. simmer until everything is tender, about 20 minutes.
  4. Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
  5. Return the pureed soup to a low simmer.
  6. Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
  7. Add the rice just before serving.
  8. Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

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