Tuesday, December 7, 2010

Basil Tomato Rice Soup


Pantry raid! I had all of these ingredients on hand when I went hunting for a new recipe...I love it when a recipe appears to be destined to be made!

Basil Tomato Rice Soup
from 300 Best Comfort Foods by Johanna Burkhard
Serves: 4

1 tablespoon olive oil
1 large onion chopped
2 stalks celery chopped
2 cloves garlic finely chopped
1 teaspoon dried basil
1 28-ounce can tomatoes including juice
6 cups vegetable or chicken stock (I used homemade)
1/2 cup long grain white rice
1 teaspoon sugar, approx
Salt and pepper
2 tablespoons fresh parsley chopped

In a Dutch oven or stockpot, heat oil over medium heat. Add 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, reduce heat, cover and simmer for 30 to 35 minutes or until rice is tender. Stir in parsley.

The verdict?
Easy, simple, and a little more classy than a can of your typical tomato soup. I don't know if I would ever get a craving for this, but it was a great thing to dip grilled cheese in!