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.