Tomato Basil Soup
Author: Nicole
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups chopped onions (about 2 medium)
  • 3 cloves of garlic, minced
  • 3 bay leaves
  • 6 ounces (1 can) tomato paste
  • ⅓ cup brown Basmati rice
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon dried basil
  • 1-1/2 quarts (6 cups) vegetable broth
  • 1 can (28 ounces) crushed tomatoes
  • Salt and pepper to taste
  • ¼ cup fresh basil, chopped for garnish
Instructions
  1. Heat olive oil in large pot (4 to 5 quarts) over medium heat.
  2. Add carrots, celery, onions, and garlic. Cook, stirring occasionally, about 8 minutes until softened, but not browned.
  3. Add bay leaves. Cook 3-4 minutes. Reduce heat to low.
  4. Add tomato paste. Cook 3-5 minutes, stirring often.
  5. Add rice; stir to coat. Cook 2 minutes.
  6. Add cayenne pepper and dried basil; stir.
  7. Add broth and crushed tomatoes, stir.
  8. Raise heat to medium-high and bring to a boil.
  9. Reduce heat to low; simmer 40-50 minutes until the rice is cooked.
  10. Discard bay leaves.
  11. Using a Vitamix, immersion hand blender, regular blender or food processor, purée the soup in batches until smooth. Return the soup to the pot. Season with salt and pepper.
  12. Garnish each serving with freshly chopped basil.
Notes
* Freezes well.
Recipe by Riegl Palate at https://www.rieglpalate.com/tomato-basil-soup/