Cream Of Tomato Soup With Rice And Basil - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 cups onions, chopped
1 tablespoon garlic, chopped
1/4 cup basil, chopped
28 ounces canned plum tomatoes
1 quart vegetable broth
1 cup heavy cream
2 cups cooked rice
1 tablespoon basil, chiffonade (shredded basil)

Preparation

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.