Creamy Tomato Soup With Rice
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 1/2 cup butter
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 (14 ounce) cans tomatoes (best brand possible)
- 3 tablespoons tomato paste
- 3 3/4 cups chicken broth, divided
- 4 tablespoons flour
- 1 teaspoon sugar
- 1 cup cream (or whole milk for a lighter version) or 1 cup half-and-half (or whole milk for a lighter version)
- 1 cup long grain rice
Recipe
- 1 melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
- 2 stir and cook onions for 3-4 minutes.
- 3 add tomatoes and tomato paste.
- 4 gently simmer, uncovered, 10 minutes.
- 5 blend 5 t chicken broth with flour. add to the tomato mixture, stir and add remaining broth.
- 6 bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
- 7 meanwhile, cook rice according to package directions. drain.
- 8 when ready, puree soup with an immersion blender or regular blender.
- 9 return to heat. add sugar and cream/milk. simmer 5 more minutes.
- 10 place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. stir and serve.
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