Cream of Tomato Soup With Rice and Basil

Recipe by Stinkerbell
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READY IN: 50mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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