Cream Of Tomato Soup With Rice And Basil
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups onions, chopped
- 1 tablespoon garlic, chopped
- 1/4 cup basil, chopped
- 28 ounces canned plum tomatoes
- 1 quart vegetable broth
- 1 cup heavy cream
- 2 cups cooked rice
- 1 tablespoon basil, chiffonade (shredded basil)
Recipe
- 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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