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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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500 Best Comfort Food Recipes, by Johanna Burkhard Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 stalks celery, chopped |
2 garlic cloves, minced |
1 teaspoon dried basil leaves |
1 (28 ounce) can plum tomatoes, including juice |
6 cups chicken stock or 6 cups vegetable stock |
1/2 cup long-grain white rice |
1 teaspoon sugar |
salt |
fresh ground black pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. In a soup pot, heat oil over medium heat.
2. Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
3. In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
4. Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
5. Stir in parsley.
6. **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
7. **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.
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