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It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.
- 1⁄2 cup butter
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 teaspoon dried basil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 (14 ounce) cans tomatoes (best brand possible)
- 3 tablespoons tomato paste
- 3 3⁄4 cups chicken broth, divided
- 4 tablespoons flour
- 1 teaspoon sugar
- 1 cup cream (or whole milk for a lighter version) or 1 cup half-and-half (or whole milk for a lighter version)
- 1 cup long grain rice
- Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
- Stir and cook onions for 3-4 minutes.
- Add tomatoes and tomato paste.
- Gently simmer, uncovered, 10 minutes.
- Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
- Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
- Meanwhile, cook rice according to package directions. Drain.
- When ready, puree soup with an immersion blender or regular blender.
- Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
- Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.