Ingredients for Basil Tomato Rice Soup
- 2 tablespoons olive oil
- 1 medium chopped onion
- 2 chopped celery stalks
- 2 cloves minced garlic
- 1 tablespoon dried basil
- 28 ounces (794g) canned crushed tomatoes
- 4 cups chicken stock
- 1 cup long-grain white rice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup heavy whipping cream
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How to Make Basil Tomato Rice Soup
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
- 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).
- Cook, stirring frequently, for 5 minutes, or until the vegetables are softened.
- In a food processor or blender, puree 28 ounces (794g) of canned crushed tomatoes with their juice.
- Pour the pureed tomatoes into the soup pot. Add 4 cups of vegetable or chicken stock and 1 cup of long-grain rice.
- Season generously with 1 teaspoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Adjust to taste.
- Bring the soup to a boil over medium-high heat.
- Reduce heat to low, cover the pot, and simmer for 30-35 minutes, or until the rice is tender and the flavors have melded.
- Stir in 2 tablespoons of chopped fresh parsley.
- For a creamier soup, stir in 1/2 cup of heavy whipping cream along with the parsley.
- Serve hot and enjoy your homemade Basil Tomato Rice Soup!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
37g
Fat
5g
Carbs
9g
