Basil Rice Soup Recipe

Ingredients for Basil Rice Soup

• Olive Oil
• 2 cloves minced garlic
• 2 stalks chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• Fresh Basil
• 1 cup Arborio rice
• 1 (28-ounce) can crushed tomatoes
• 6 cups chicken broth (or vegetable broth)
• Water
• Salt And Pepper

How to Make Basil Rice Soup

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 2 cloves minced garlic, 2 stalks chopped celery, 1/2 cup chopped onion, and 1/2 cup chopped carrot. Sauté for 5 minutes, stirring occasionally, until softened.
2. Add 1 cup packed fresh basil leaves and cook for 1 minute more, stirring constantly.
3. Stir in 1 cup Arborio rice and 1 (28-ounce) can of crushed tomatoes. Cook uncovered for 5 minutes, stirring occasionally, until the rice is slightly toasted.
4. Pour in 6 cups of chicken broth (or vegetable broth for a vegetarian option), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
6. Before serving, taste and adjust seasoning as needed. Garnish with freshly grated Parmesan cheese and extra basil leaves (optional).