Prep 15 mins
Cook 35 mins
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.
- 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)
- Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
- Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
- simmer until everything is tender, about 20 minutes.
- Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
- Return the pureed soup to a low simmer.
- Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
- Add the rice just before serving.
- Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.
I made a half recipe because I had some rice and some cream, both which needed to be used up. Used home canned tomatoes and chicken broth instead of vegetable broth. Topped with homemade croutons and parmesean cheese.