Tomato and Rice Soup With Basil |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds Ingredients:
3 tablespoons unsalted butter |
1/2 cup chopped onion |
1/4 cup chopped celery |
1 teaspoon dried basil |
1 (28 ounce) can diced tomatoes, with juice |
2 tablespoons tomato paste |
3 cups chicken broth or 3 cups vegetable broth |
1/2 cup long-grain white rice |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
cayenne pepper, a pinch |
1/2 cup whipping cream |
1/2 cup freshly grated parmesan cheese |
1/2 cup finely sliced fresh basil |
Directions:
1. In a big pot, melt butter over med-high heat.
2. Add in onion and celery; saute for 2 minutes.
3. Add dried basil and saute for 1 minute.
4. Add tomatoes with juice and tomato paste, stirring to incorporate the paste and break up the tomatoes.
5. Decrease heat; simmer until liquid has reduced by half, 10-20 minutes.
6. Add stock and bring to a simmer; add rice and simmer until tender, 15-20 minutes.
7. Season with salt, black pepper, and cayenne.
8. Stir in cream and bring to a simmer.
9. Ladle into heated bowls and garnish with cheese and fresh basil.
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