Tomato Basil Soup
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
- 1/3 cup brown Basmati rice
- 1/4 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
- 1/4 cup fresh basil chopped for garnish
Instructions
- Heat olive oil in large pot (4 to 5 quarts) over medium heat.
- Add carrots, celery, onions, and garlic. Cook, stirring occasionally, about 8 minutes until softened, but not browned.
- Add bay leaves. Cook 3-4 minutes. Reduce heat to low.
- Add tomato paste. Cook 3-5 minutes, stirring often.
- Add rice; stir to coat. Cook 2 minutes.
- Add cayenne pepper and dried basil; stir.
- Add broth and crushed tomatoes, stir.
- Raise heat to medium-high and bring to a boil.
- Reduce heat to low; simmer 40-50 minutes until the rice is cooked.
- Discard bay leaves.
- 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.
- Garnish each serving with freshly chopped basil.
Notes
* Freezes well.
