Categories: Main Dish, Soup

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

Directions

1. In a soup pot, heat oil over medium heat.

2. Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.

3. In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.

4. Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.

5. Stir in parsley.

6. **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.

7. **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.

Email to a friend | Print this recipe | Back