Cream Of Tomato Soup With Rice And Basil

1. 1

   Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.

2. 2

   Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.

3. 3

   simmer until everything is tender, about 20 minutes.

4. 4

   Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.

5. 5

   Return the pureed soup to a low simmer.

6. 6

   Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.

7. 7

   Add the rice just before serving.

8. 8

   Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.