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–+ servings

Crushed Tomato Basil Soup

This smooth, silky and delicious tomato soup is perfect for a bitter winter's day! Adapted from NYTIMES Cooking: Provencal Tomato and Basil Soup
5 from 1 vote
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Course: Soup
Keyword: tomato soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Author: My Dragonfly Cafe

Ingredients

  • 2 T extra virgin olive oil
  • 1/2 c onion, finely diced
  • 1 t pressed garlic cloves,
  • 1` 28-oz crushed tomatoes
  • 4 c water
  • 2 T fresh basil chiffonade, chopped or leaves from 2 sprigs or 2 t dried basil
  • 2 t Kosher salt, divided
  • 1/4 c Jasmine rice, uncooked
  • 1/4- 1/2 t black pepper, freshly ground
  • 1 parmesan rind, optional

Instructions

  • Saute onion in olive oil on medium heat until translucent, about 5 minutes.
  • Add garlic, 1/2 teaspoon of the salt and stir until fragrant, about 30 seconds- 1 minute.
  • Add the crushed tomatoes, basil leaves or chiffonade along with a pinch of sugar. Cook on medium-low for about 15 minutes, stirring every couple of minutes.
  • Add the water and simmer, covered, for 15 minutes.
  • Add rice and cook for 15-20 minutes or until rice is soft to the bite.
  • Blend the mixture in a blender and mix until smooth a creamy. Rice should not be visible any longer and texture should be smooth. I did this in two parts.
  • Return the soup to the pot and season with up to 1 1/2 teaspoons of additional Kosher salt, your taste preference,  and freshly ground black pepper. 
  • Serve with garnishes of garlic croutons, basil chiffonade and/or shaved or grated parmesan cheese. Store any leftovers in the fridge for up to 3 days. This may also be frozen for later use.