Basil Tomato Rice Soup Recipe

Ingredients for Basil Tomato Rice Soup

• Olive Oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• Garlic Cloves
• Dried Basil Leaves
• Plum Tomatoes
• Chicken Stock
• Long Grain White Rice
• 1 teaspoon sugar
• 1 teaspoon salt
• Fresh Ground Black Pepper
• Fresh Parsley

How to Make Basil Tomato Rice Soup

1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
2. Add 1 medium chopped onion, 2 chopped celery stalks, and 2 cloves minced garlic. Add 1 tablespoon dried basil (or 2 tablespoons chopped fresh basil).
3. Cook, stirring frequently, for 5 minutes, or until the vegetables are softened.
4. In a food processor or blender, puree 28 ounces (794g) of canned crushed tomatoes with their juice.
5. Pour the pureed tomatoes into the soup pot. Add 4 cups of vegetable or chicken stock and 1 cup of long-grain rice.
6. Season generously with 1 teaspoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Adjust to taste.
7. Bring the soup to a boil over medium-high heat.
8. Reduce heat to low, cover the pot, and simmer for 30-35 minutes, or until the rice is tender and the flavors have melded.
9. Stir in 2 tablespoons of chopped fresh parsley.
10. For a creamier soup, stir in 1/2 cup of heavy whipping cream along with the parsley.
11. Serve hot and enjoy your homemade Basil Tomato Rice Soup!