Food recipes
Cream of Tomato Soup With Rice and Basil
Cream of Tomato Soup With Rice and Basil Ingredients: oil, olive, salad or cooking onions, raw spices, garlic powder spices, basil, dried plums, raw soup, vegetable broth, ready to serve cream, fluid, heavy whipping r...
Cream of Tomato Soup With Rice and Basil
Ingredients:
oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, basil, dried
plums, raw
soup, vegetable broth, ready to serve
cream, fluid, heavy whipping
rice, white, long-grain, regular, unenriched, cooked without salt
spices, basil, dried
Directions:
Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
simmer until everything is tender, about 20 minutes.
Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
Return the pureed soup to a low simmer.
Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
Add the rice just before serving.
Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.
Ingredients:
oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, basil, dried
plums, raw
soup, vegetable broth, ready to serve
cream, fluid, heavy whipping
rice, white, long-grain, regular, unenriched, cooked without salt
spices, basil, dried
Directions:
Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
simmer until everything is tender, about 20 minutes.
Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
Return the pureed soup to a low simmer.
Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
Add the rice just before serving.
Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.