Basil Tomato-Rice Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 teaspoon dried basil leaves
1 (28 ounce) can plum tomatoes, including juice
6 cups chicken stock or 6 cups vegetable stock
1/2 cup long-grain white rice
1 teaspoon sugar
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley

Preparation

In a soup pot, heat oil over medium heat.
Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
Stir in parsley.
**To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
**If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.