Creamy Tomato Soup With Rice

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

Directions

1. Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
2. Stir and cook onions for 3-4 minutes.
3. Add tomatoes and tomato paste.
4. Gently simmer, uncovered, 10 minutes.
5. Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
6. Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
7. Meanwhile, cook rice according to package directions. Drain.
8. When ready, puree soup with an immersion blender or regular blender.
9. Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
10. 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.